Chickpea and apricot tagine (vegan+gf)

Proper tagine has one of the most comforting aromas around, and it’s the kind of meal I could eat over and over again. This is perfect for batch cooking, and reheating with fresh flatbreads or fluffy cous cous when you’re in need of some comfort food without the guilt. I don’t put honey in this, which many traditional recipes might- I find the apricots sweet enough, but some date sugar or maple syrup would be an addition if you like a sweeter tagine. To make this even healthier, omit the oil and serve with brown rice. I use any kind of vegetables I have in the fridge for this- here that’s green beans and marrow-but always make sure I include carrot, sweet potato, chickpea, and apricot- they are the key to getting the rich orange colour you need.

Serves: 4

Prep: 15 mins

Cook: 15 mins (best simmered for 1 hour+)


2 tbsp olive oil

2 tsp ground cumin

2 tsp cinnamon

1 tsp turmeric

1 tsp smoked paprika

1 tsp cayenne pepper

1 tsp black pepper

1 stock cube/ pot

1 red onion

1 inch piece ginger, chopped fine

4 cloves garlic, chopped fine

1 carrot, chopped

1 handful green beans, finely sliced

1 handful marrow/ courgette, chopped

1 sweet potato, peeled and cubed

1 stock cube/ pot

1 tin tomatoes/ 4 tbsp tomato puree

1 tin chickpeas

1 handful dried apricots, chopped


  1. In a large pan on a medium heat, heat the oil and infuse the spices until aromatic
  2. Add the onion, garlic, ginger, and carrot, and saute in the spice mix
  3. Add in the sweet potato, tomato, green beans, and stock cube, cover with water and turn up the heat to boil
  4. Turn the heat down to a simmer and add in the chickpeas and apricot, and simmer on a low heat for at least 15 minutes.
  5. Serve with hot flatbreads and couscous or rice

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