Vegetarian Chickpea and Mushroom Tagine
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 55mins
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- Serves
- 4
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- Calories
- 671
This comforting vegetarian tagine is packed with the fragrant flavours of Morocco. This is a hearty winter warmer, and the leftovers would make a mouth-watering work lunch. If you can’t find dried figs, dried apricots would also work well.
recipe updated Mar 2, 2022
Ingredients
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- Onion
- 1
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- Garlic clove
- 2
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- Eggplant
- 375 g
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- Dried figs
- 75 g
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- Butter
- 50 g
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- Preserved lemon
- as needed
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- Extra virgin olive oil
- 6 tablespoons
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- Ground coriander
- 2 teaspoons
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- Ground cumin
- 1 teaspoon
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- Ground turmeric
- 1 teaspoon
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- Ground cinnamon
- 1 teaspoon
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- Button mushroom
- 250 g
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- Canned chickpeas
- 400 g
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- Canned chopped tomatoes
- 400 g
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- Vegetable stock
- 550 ml
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- Salt & pepper
- as needed
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- Couscous
- 250 g
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- Cilantro
- 2 tablespoons
Tools
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Stove
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Heatproof bowl
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Saucepan
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Step preview
- Add extra virgin olive oil to a clean saucepan
- Heat - medium heat
- Add onion, garlic clove, ground coriander, ground cumin, ground turmeric and ground cinnamon
- Stir frequently until light golden - approx 5 min
- Add extra virgin olive oil, eggplant and button mushroom
- Cook until browned while stirring occasionally - approx 5 min
- Add canned chickpeas, canned chopped tomatoes and vegetable stock
- Boil then reduce heat
- Cover saucepan to simmer - approx 20 min, low heat
- Add dried figs and salt & pepper
- Simmer for the next 10 min on low heat
- In a separate pot, bring vegetable stock to boil
- Add couscous to a clean heatproof bowl and pour the veggie stock
- Cover with kitchen towel until liquid has been absorbed for ~ 5 min
- Add butter and stir gently
- Mix in cilantro with chickpea tagine
- Serve with couscous and garnish with preserved lemon