Vegan Tagine with Chickpeas & Olives

Cuisine: Moroccan

Prep time:

Cook time:

Serves: 8-10

You won’t miss meat in this hearty, healthy and very easy to make tagine. Serve with couscous or cauliflower rice, and leftovers can go into a pastry-topped pie or be frozen. This would also make a perfect side dish to a roast harissa lamb or chicken.

  • 1 kg cooked, drained chickpeas
  • 2 x 400ml tins chopped tomatoes
  • 2 tbsp Herbie’s Ras El Hanout
  • 1 preserved lemon, rind only, finely chopped
  • 3 carrots, peeled and cut into 2cm pieces
  • ½ cup white quinoa
  • 200g large green olives
  • 50g spinach
  • flaked almonds and coriander leaves to serve, optional

  1. In a large casserole dish, combine chickpeas, tomatoes, ras el hanout, preserved lemon, carrots and quinoa.
  2. Simmer over medium-low heat, stirring occasionally, until carrots are tender; about 20 minutes. Add olives and spinach and cook for a further 5 minutes.
  3. Season to taste and serve with almonds and coriander.