Vegetable Tagine

Vegetable tagine

Here’s a yummy and economical idea for meal that you can adapt according to what you have in the pantry.

I didn’t follow a recipe when I made this, but really it’s so easy that you shouldn’t have any trouble whipping up your own version.  Just taste test when checking the dish, and add extra seasoning, more tomato puree or more stock if necessary.

Don’t be shy about adding a good few tablespoons of spices to this dish.  If you overdo it, you can always stir in some natural yoghurt when serving. 🙂


  • Diced root vegetables (about a quarter medium crown pumpkin, or combination of carrots, kumara, sweet potatoes, butternut pumpkin, parsnip)
  • Chick peas (soaked overnight, rinsed, and simmered until soft)
  • Finely diced onion
  • Crushed garlic
  • Homemade stock (I prefer chicken stock)
  • Tomato puree (I used tomato passata sauce)
  • Dried prunes
  • Spices (whatever combination you have of coriander, cumin, ras-el-hanout, turmeric, cinnamon, ground ginger and sweet paprika)
  • Salt and pepper


  1. Put your diced vegetables in a large roasting dish with a splash of olive oil and roast on medium heat.  Stir gently during cooking time (careful not to break them up too much) and remove when just soft.
  2. While vegetables are cooking, gently simmer the chick peas until soft.
  3. Gently pan fry onions with spices, and add garlic towards the end of cooking time.
  4. Add onion mix and chick peas to roasting dish, add chopped prunes and tomato puree and stock.
  5. Cooked covered for about an hour and a half in a moderate oven.  Check periodically and if the vegetables start to dry out, add more stock or water.

If you haven’t prepared stock and chick peas in advance, you could always use canned chick peas and a good quality organic liquid stock.

Finish with fresh coriander and flaked almonds.

NB. If you’re opting to add meat into this dish, I’d recommend rubbing the raw meat with the spice mix before adding to lightly cooked onions and garlic.  If using leftover beef, lamb or chicken, add in during the last 15m of cooking time.

If you’re not doing a totally vegetarian version, some homemade chicken stock would be a great choice as your stock base.

[This recipe is linked up at Frugal Family Favourites]

3 thoughts on “Vegetable Tagine

    1. homemakingwithheart

      The best ones are sweet potatoes, pumpkin and carrots. 🙂 I imagine you could take out a portion before adding the ‘non-GAPS’ chick peas in, and do a smaller amount separate for yourself. Perhaps you could add some cooked lentils into yours? Not quite the same but still a nice change from a plain old stew!


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