Vegan Sweet Potato, Aubergine & Chickpea Tagine
This aromatic and warming vegan sweet potato, aubergine and chickpea tagine makes the most of good value vegetables and tinned chickpeas to create a nutritious and hearty family meal.
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What kind of food is a tagine?
Tagine, also known as a Tajine, is a North African dish that is named after the pot that it is traditionally cooked in – a tagine.
Tagines are slow-cooked savoury stews or casseroles and are a Morrocan staple. Often, tagines include meat or fish but this recipe uses sweet potato and aubergine for texture and chickpeas for added plant-based protein.
What does a tagine taste like?
Tagines have a savoury flavour, paprika, cumin, and other herbs and spices give this stew a warming flavour without being too hot or spicy.
Dried fruits such as apricots or dates are often added to give the dish added texture and sweetness.
What does an aubergine taste like?
Aubergine is an underrated vegetable and one that is frequently cooked incorrectly.
When cooked properly, aubergines have a mild sweetness with a tender, almost creamy texture that absorbs flavour tremendously.
Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 0.2 0.2 Tbsp mild oil
- 0.6 0.6 stalks celery, trimmed and chopped
- 0.6 0.6 cloves garlic, peeled and finely chopped
- 0.2 0.2 aubergine, trimmed and chopped
- 0.2 0.2 tsp paprika
- 0.2 0.2 tsp ground cumin
- 80 80 g chopped tomatoes
- 13 13 g dried apricots, roughly chopped
- 0.4 0.4 tsp sugar
- 0.2 0.2 large onion, peeled and finely chopped
- 0.2 0.2 sweet potato, peeled and diced
- 0.2 0.2 large carrot, peeled and finely chopped
- 0.2 0.2 tbsp tomato purée
- 0.2 0.2 tsp chilli flakes
- 0.2 0.2 tsp ground cinnamon
- 80 80 g chickpeas, drained
- 48 48 ml water
- sea salt and black pepper, to taste
- Heat the oil in a large pan and add the onion, celery, sweet potato, carrot, garlic and aubergine.
- Season with a little salt and cook for 5 minutes, stirring often, until starting to soften.
- Add the remaining ingredients to the pan and cook for another 20 minutes or so, until thickened. Keep an eye on the water and add a little more if everything starts to dry out too quickly. You want the sauce to be moist but not too runny, and some chickpeas absorb more water than others.
- Taste to check the seasoning and serve over hot couscous to create a hearty portion.
Each 211g serving provides:
2.6g Fat, 0.2g Saturates, 15g Sugars, 0.47g Salt.
This tagine freezes well, in bags or tubs, for up to 3 months! Defrost thoroughly to serve.
Need a filling meal in a hurry? Check out some of these vegan instant pot recipe ideas!