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Side on shot of vegetable tagine in a blue bowl with a fork and a cloth in the background

Vegetable Tagine with Chickpeas

This vegetable tagine is one of my favourite healthy comfort foods. It's full of rich Moroccan spices and plenty of vegetables to help keep you healthy and comforted all winter long!
Course Main Course
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 225kcal


  • 1 tablespoon Olive Oil
  • 1 Red Onion chopped
  • 1 teaspoon Ginger grated
  • 2 cloves Garlic crushed
  • 1 Red Chilli chopped
  • 2 Sweet Potatoes peeled and chopped
  • 2 Carrots peeled and chopped
  • 1 Aubergine chopped
  • 1 Courgette chopped
  • 1 Yellow Pepper sliced
  • ½ teaspoon Ground Cinnamon
  • 1 tablespoon Harissa Paste
  • 2 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 400g tin Chopped Tomatoes
  • 750 ml Vegetable Stock
  • 1 400g tin Chickpeas drained and rinsed
  • 1 Lemon juiced
  • 100 g Green Olives
  • Fresh Coriander chopped, to serve


  • Heat the oil in a large pot over a medium heat. Add the red onion and cook for a couple of minutes then add the ginger, garlic and chilli and cook for another minute.
  • Add the aubergine, carrot and sweet potato and cook for 10 minutes until starting to soften. Add the courgette, yellow pepper, cumin, coriander, cinnamon and harissa paste and stir to coat everything in the spices.
  • Add the chopped tomatoes and vegetable stock to the pot and bring to a boil. Simmer for 15 minutes until all the vegetables are cooked then add the chickpeas, lemon juice and olives. Serve with couscous and fresh coriander.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 225kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 1258mg | Potassium: 925mg | Fiber: 9g | Sugar: 14g | Vitamin A: 15145IU | Vitamin C: 103.7mg | Calcium: 96mg | Iron: 2.3mg