Vegan Moroccan Tagine with Chickpeas
This delicious tagine uses roasted vegetables and a stovetop tomato sauce to deliver all of the flavour of Morocco without the need for slow cooking!
Ingredients
- 2 courgettes chopped into 1 inch chunks
- 1 aubergine chopped into 1 inch chunks
- 2 carrots chopped into 1 inch chunks
- 2 red bell peppers chopped into 1 inch chunks
- 4 tbsp olive oil separated
- 2 red onions sliced
- 6 cloves garlic sliced
- 6 tomatoes* chopped
- 2 tbsp tomato chutney**
- 1 tbsp Ras el Hanout
- 1 tbsp maple syrup or agave
- 1 tbsp lemon juice
- 1 can chickpeas drained and rinsed
- 70 g sultanas
Instructions
- Preheat the oven to 200°/fan 180°/gas mark 6. Place the chopped courgettes, aubergine, carrot and pepper on a large baking tray. Season and coat with 2tbsp of the oil. Roast for 30 minutes until golden and caramelised.
- Meanwhile, in a large heavy pan, heat the remaining oil over a medium-low heat. Add the sliced onion and cook until softened, around 5 minutes. Add the garlic and cook for 2 minutes until fragrant.
- Add all of the remaining ingredients- chopped tomatoes, tomato chutney, Ras el Hanout, maple syrup, lemon juice, chickpeas, and sultanas. Simmer over a low heat until the tomatoes start to break down, around 10 minutes.
- Season to taste. When the vegetables have finished roasting, throw them straight into the pan with the sauce. Mix well, cover, and simmer for 10 minutes to allow the flavours to infuse.
- Serve with almond and coriander couscous or flatbreads.
Notes
*The fresh tomatoes can be subbed for 1 can of chopped tomatoes if you can't get hold of fresh or want to use up your storecupboard ingredients.
**I used tomato chutney in this recipe as I couldn't get hold of tomato puree at the time. It turned out to be a happy accident as it worked really well! If you don't have tomato chutney, feel free to use tomato puree or even ketchup in a pinch!!
VEGETABLE OPTIONS: The vegetables in this recipe are completely interchangeable if you use similar quantities. Try potatoes or sweet potatoes for a more traditional take, or even broad beans or peas for a bit of green (I wouldn’t advise roasting either of these though).
RAS EL HANOUT: The spice can be picked up at most supermarkets nowadays, and there are also some great recipes online to create your own spice blend. Sometimes I like to add a teaspoon of cumin or cinnamon to add a slightly more spiced or sweet taste- have a go yourself and see what you like best.
DRIED FRUIT: The sultanas can be subbed for dried prunes, dates or apricots. Just chop them up small and throw them in just the same.
Tried this recipe?Let us know how it was!