Vegetable & Chickpea Tagine {Moroccan Barbecue}

This is the second of two dishes I made for my Moroccan Barbecue a couple of weeks ago – Vegetable and Chickpea Tagine. A tagine is a north African stew type dish, made in an earthenware pot called a tagine after which the dish is named. I cook this dish a lot – I just make it up as I go, depending on what I have got in the cupboards/fridge!

Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog
Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog

Since I was making Moroccan spiced lamb burgers, I kept the flavours on this type of vibe and this is what you will need to make my tagine.

  • 1 medium aubergine, cubed
  • 1-2 courgettes, sliced
  • 1-2 red onions, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 3-4 garlic cloves, crushed
  • 2 x 400g can chickpeas, drained
  • 2 x 400g can chopped tomatoes
  • salt
  • 2 tsps ground cinnamon
  • 2 tsps ground cumin
  • 2 tsps dried mint
  • handful fresh coriander, roughly chopped
  • 1-2 lemons
  • handful flaked almonds
  • handful sultanas
  • olive oil or one-cal oil spray
This quantity served six of us, with leftovers. I give rough measurements, since that’s the way I tend to cook…it all depends on the veggie size really!
Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog

Since I don’t have a tagine, I cooked this dish in an ovenproof dish…place all the chopped vegetables (aubergine, peppers, onion and courgette) into your cooking dish and drizzle with olive oil or spray with one-cal oil spray (your choice!). Give everything a good mix with your hands so that all the veggies are coated with oil.

Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog

Sprinkle over the crushed garlic, cinnamon, cumin and mint. Add a pinch of salt (I often don’t bother). Mix everything again to combine.

Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog

Open your canned tomatoes and pour those over, combine again.

Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog

Toss in the drained chickpeas, and guess what? Mix up again – I always use my hands.

Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog
Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog

Place in a hot oven, about 200C for 30-40 minutes until the vegetables are cooked and slightly charred. I often stir half way through cooking.

Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog

To serve, stir through a handful of sultanas (optional), sprinkle over the chopped fresh coriander (or you could use flat leaf parsley) and flaked almonds.

Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog
Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog

A great side dish for barbecued meats, seen below with chicken drumsticks! Or as a meal in itself (which is how we often eat this to take a break from eating meat!)

Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog
Moroccan Vegetable & Chickpea Tagine at The Purple Pumpkin Blog
Enjoy!

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