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Spiced Vegetable Tagine

A healthy, oven-baked vegetable tagine with sweet potato, chickpeas, and apricots, perfect for freezing and full of Moroccan-inspired spice.

VegetarianHealthyVegetablesTagineFreezer Friendly

Estimated Nutrition

Per Serving Total
Calories 373.8 kcals 1495 kcals
Carbohydrates 51.3 grams 205 grams
Fat 11.3 grams 45 grams
Protein 11.3 grams 45 grams
Cook Time
60 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Harissa Paste
Fruits
100
g
Apricots
ready-to-eat dried, halved
LegumesPulses
400
g
Chickpeas
tinned, rinsed and drained
NutsSeeds
4
clove
Garlic
thinly sliced
1
tsp
Coriander
ground
1
tsp
Cumin
ground
1
handful
Coriander
chopped, fresh, for garnish
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
OilsFats
3
ml
Olive Oil
mild olive oil or sunflower oil
Other
2
tbsp
Honey
clear
Vegetables
300
g
Sweet Potato
peeled and cut into 2cm chunks
1
piece
Aubergine
cut into 2.5cm chunks
2
piece
Courgette
halved lengthways and sliced into 2cm half-moons
1
piece
Red Pepper
stalk and seeds removed, cut into 2.5cm chunks
1
piece
Onion
thinly sliced
400
g
Tomatoes
chopped, tinned

Steps

  • Preheat the oven to 190°C.
  • Mix sweet potato, aubergine, courgette, and red pepper with 2 tablespoons of oil and seasoning.
  • Fry vegetables in batches in a hot non-stick pan until lightly browned.
  • Fry onions in a casserole dish until soft, then stir in garlic, coriander, and cumin.
  • Stir in tomatoes, harissa, honey, apricots, chickpeas, and the browned vegetables.
  • Bake covered for 30 minutes, then stir in 200ml water and bake for 15 minutes more.
  • Top with fresh coriander and serve.