Save to your scrapbook

    Spiced vegetable tagine with chickpeas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Spiced vegetable tagine with chickpeas

    Warm up on chillier autumn evenings with a hearty spiced stew, packed full of root veg and chickpeas, that gives you  2 of your 5 a day.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes


    1 tbsp olive
    1 onion, sliced
    300g carrots, cut into 3cm chunks
    300g parsnip, cut into 4cm chunks
    1 clove garlic, crushed
    1 tbsp Bart Blends Baharat spice mix
    500ml vegetable stock
    400g can chickpeas, drained and rinsed
    1 tbsp tomato puree
    1/2 x 25g pack fresh parsley, roughly chopped 
    Lemon wedges and flatbread, to serve


    1 Heat the oil in a large saucepan and add the onions, carrots and parsnips. Cook for 8–10 minutes over a low heat, until the vegetables are slightly softened and the onions are golden. Add the garlic and spice mix and cook for another minute. 

    2 Pour in the stock and add the chickpeas and tomato purée. Season and bring to a simmer. Cover and simmer gently for 20 minutes until the vegetables are tender. Stir in the parsley and serve the tagine with torn flatbreads and a squeeze of lemon.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    For a traditional tagine, swap the baharat for ras el hanout, a North African mix of spices including mace, cloves, turmeric and rose buds, that gives an intensely aromatic flavour.

    And to drink…

    Fruity with a floral finish, Villa Blanche Pinot Noir is a perfect match for the aromatic tagine.


    Average user rating

    4 stars