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Chick Pea Tagine

This tagine is a must for cooler autumn nights when you crave something warming and wholesome. Its a great meal to share with friends and family, easy to make and it will keep for a few days in the fridge. The taste actually intensifies after a few days rest. Serve with our jewelled couscous, a leafy green salad and a good dollop of tatziki.


Serves 4

100ml sunflower oil
1 large onion, peeled and finely chopped
2 large garlic cloves, peeled and finely chopped
1 tbsp tomato puree
10 ml ground coriander
10ml paprika
1 tsp each ground cumin, cinnamon and tumeric
1/4 tsp cayenne pepper
1 tbsp honey
1 tsp marmite
400g tin chick peas
400g tin chopped tomatoes
300ml vegetable stock/bouillion
1 large aubergine
225g button mushrooms, halved
1 small butternut squash
100g dired apricots
250g spinach
salt and pepper to taste



1. Heat a dash of the oil in frying pan, add onion and fry over low heat till the onions go translucent.

2. Add the garlic and spices and fry over a low/med heat for five minutes until everything turns golden.

3. Add the tomote puree till everything is coated and cook for a further few minutes. Then remove the onion mixture from the heat.

4. In a larger frying pan, add a bit more of the oil and add the aubergine chunks, cooking till they turn brown. Keep stiring them so they don’t catch the bottom of the pan. You might have to cook them in two batches. Remove from the heat once cooked and place on kitchen paper towel in a colander.

5. Do the same for the mushrooms.

6. Return the onion mix back to the heat, adding the chunks of  butternut squash, aubergine, chopped tomatoes, enough stock to cover the vegetables, honey, mustard, marmite, chick peas.

7. Bring to the boil, cover and simmer for 20 minutes.

8. Just before serving stir in the mushrooms, chopped apricots, herbs and spinach. Cooking for a few minutes until the spinach has wilted. Season well and serve.




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