Chickpea and Vegetable Tagine

Chickpea and Vegetable Tagine

This vibrant Moroccan chickpea and vegetable tagine is a wholesome, plant-based dish packed with tender butternut squash, courgette, and aubergine simmered in Amboora's Hearty Moroccan Tagine Cooking Sauce. Rich, aromatic, and deeply satisfying, it is ready in just 35 minutes and perfect served over fluffy couscous for a complete and nourishing meal.

Serves 4

Prep time: 5 mins

Cooking time: 35 mins

Ingredients:

2 tbsp olive oil

1 large onion, diced

2 courgettes, diced

1 butternut squash, peeled and cut into 2cm chunks

1 large aubergine, cut into 2cm chunks

2 cloves garlic, finely chopped

1 jar Amboora Hearty Moroccan Tagine Cooking Sauce

1 x 400g tin chickpeas, drained

500ml veg stock

Salt and pepper

a handful of fresh coriander, chopped

Couscous, to serve 

Method:

1. Heat a glug of olive oil in a tagine / casserole. Fry the onion for a few mins until slightly softened and then add the courgette, butternut squash and aubergine. Fry gently for around 10 mins until softened. Add the garlic and cook for 2 more mins.
2. Add the hearty tagine sauce, chickpeas and veg stock and bring to a boil. Season to taste. Cover, reduce to a simmer and cook for 20 mins until the sauce is fragrant and thickened.
3. Serve with couscous and a dollop of natural yoghurt, scattered with the chopped fresh coriander.