Veggie, vegan, dairy-free, and packed with a whopping seven portions of your daily veg – this hardworking recipe ticks a lot of boxes!


Follow our simple steps for a super-tasty, veg-packed dish great for a midweek supper or a relaxed weekend dinner. The vegetables should be chunky so they hold their shape during the slow cooking. Serve the tagine as the Moroccans do – over some nutty-tasting couscous.

INGREDIENTS

400g tinned or 200g dried chickpeas

8 button onions

2 carrots

2 courgettes

500g pumpkin

1 large potato

½ a green cabbage

5 baby aubergines

½ a bunch of fresh mint (15g)

½ a bunch of fresh flat-leaf parsley (15g)

30g ginger

1 generous pinch of saffron

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon tomato purée

1 litre organic vegetable stock

300g couscous

harissa, to taste

METHOD

If using dried chickpeas, soak them overnight. The next day, drain, place in a large pan, cover with water, bring to the boil, then simmer for 1 hour, or until tender.

Image of a bowl of chickpeas soaking in water

Place the onions in a bowl, cover with boiling water and let stand for a couple of minutes. Remove them carefully, then peel.

Image of onions being peeled

Trim the carrots and courgettes, then slice into large batons.

Image of carrots being sliced into large batons.

Chop the pumpkin into large pieces and roughly chop the potato.

Image of pumpkin being chopped into large pieces

Cut the cabbage into 8 wedges. Trim and halve the aubergines lengthways.

Image of cabbage being chopped into large chunks

Pick and roughly chop the herbs.

Image of roughly chopped herbs

Peel and roughly chop the ginger and place in a large pan with the saffron, cumin and coriander seeds, most of the mint and parsley leaves, the tomato purée and vegetable stock.

Image of vegetable stock being poured into bowl of herbs, ginger and spices

Bring to the boil, then add the onions, carrot, pumpkin and potato. Cover and allow to bubble away for 10 minutes, then add the remaining veg and the cooked or tinned chickpeas. Cover again and leave to simmer away for a further 20 minutes, stirring occasionally.

Image of a large pot of seven veg tagine

Cook the couscous according to the packet instructions. Take the tagine off the heat. Spoon the couscous onto serving plates and top with the tagine, scatter with the remaining mint and parsley leaves. Serve immediately with harissa, to taste.

Image of a plate of seven veg tagine with couscous

For more healthy, veg-packed dishes, take a look at our Health page – it’s bursting with tips, recipes, features and videos.