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Moroccan Style Vegetable Tagine

This Moroccan Style Tagine features everyone’s favourite legume: Chickpeas!

As well as being amazingly versatile chickpeas are high in protein, fibre and vitamins, making them the perfect snack or way of adding some substance to your favourite recipes.​​​​​​​​

40 mins

4 people


  1. Heat the olive oil in a large skillet over medium heat, then add the chopped onions and sprinkle with salt. Sauté for 2 minutes, then add the carrots, sweet potato, courgette, bell pepper and cauliflower. Sauté for a further 15 minutes, whilst stirring regularly.
  2. Next, add your garlic, ginger and spices to the skillet and give everything a stir to evenly coat the veggies in the flavours. Add the agave nectar, then pour in the tomato passata and vegetable stock.
  3. Cover and bring to a simmer. Cook for 10-15 minutes or until the carrots and cauliflower are soft. Stir in the chickpeas and remove from the heat after another 5 minutes.
  4. Lastly, stir through the lemon juice and glaze, and serve alongside a dollop of dairy-free yogurt and fresh coriander or mint leaves.

Chef’s tip:

Drizzle a little extra glaze on top when serving – simply delicious!

Fun fact:
Tagine is traditionally served alongside a side salad!


2 onions, chopped
½ tsp salt
2 carrots, chopped
1 sweet potato, peeled & chopped
1 small courgette, chopped
1 red bell pepper, chopped
A handful of cauliflower florets (optional)
5 garlic cloves, crushed or grated
2 tsp finely grated ginger
1 tbsp ras el hanout
1 tsp smoked paprika powder
1 tsp sweet paprika powder
1 tsp turmeric
½ tsp ground cumin
1 tbsp agave nectar
300 ml vegetable stock
Fresh coriander or mint leaves to serve

Products needed

Italian Extra Virgin Olive Oil
Mr Organic product
Passata (400g)
Mr Organic product
Mr Organic product
Sicilian Lemon Juice
Mr Organic product
Glaze with Balsamic Vinegar of Modena
Mr Organic product

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