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Mushroom chickpea tagine

  • 15 minutes
  • 35 minutes
  • 4-5
Mushroom chickpea tagine

This tasty vegetarian stew is best made the day ahead, chilled and reheated - the flavours will be more mellow and rich.


  • ¼-½ cup oil, extra virgin is nice here
  • 1 onion, peeled and finely chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons each paprika and ground coriander
  • 1 teaspoon each ground cumin, cinnamon and turmeric
  • ¼ teaspoon cayenne pepper
  • 1 aubergine, diced
  • 6-8 large flat mushrooms, quartered
  • 400 gram can chickpeas, well drained
  • 400 gram can chopped tomatoes
  • 1 cup vegetable stock or water
  • ½ cup raisins or chopped dried apricots
  • ¼ cup chopped fresh parsley


  1. Heat half the oil in a large frying pan, add the onion, garlic and spices and cook over a medium heat for 5 minutes until golden. Transfer to a large saucepan.
  2. Heat a little more oil in the frying pan and brown the aubergine and mushrooms in batches. Add to the onion mixture.
  3. Stir in the chickpeas, tomatoes, stock or water and raisins or apricots. Cover and simmer for 15-20 minutes until tender. Stir through the chopped parsley and season to taste.
  4. Serve with or on top of couscous garnished with extra parsley and toasted slivered almonds or pistachios, if wished.

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