vegan tagine recipe

Sweet potato, date & aubergine tagine

The addition of sweet potato and dates adds a deliciously sweet flavour to the complex blend of spices and veggies in this warming vegan tagine recipe. 

Course Main Course
Cuisine meat free, Mediterranean, vegan, vegetarian
Keyword dairy free, gluten free, healthy, healthy vegan, vegan recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 2 tbsp olive oil
  • 2 aubergines cut into 2cm dice
  • 3 red onions chopped
  • 1 tbsp vegan or vegetable bouillon powder
  • 700 g sweet potatoes cut into 2cm dice
  • 75 g dates roughly chopped
  • 1 tbsp ras el hanout spice
  • 400 g can chick peas in water drained
  • ½ x 28g pack coriander chopped
  • 2 tsp white wine vinegar


  1. Heat 1 tbsp of the oil in a non-stick frying pan and gently fry the aubergines for 5 minutes, stirring frequently until starting to brown. Reserve 1 tbsp of the onions and add the remaining onions and oil to the pan. Fry for a further 5 minutes.
  2. Put the bouillon powder in a large jug and add 700ml boiling water. Pour all but 100ml into the pan and add the sweet potatoes, dates and ras el hanout. Cover and cook gently for 20-25 minutes until the potatoes are very tender, stirring frequently.
  3. Blend the chick peas in a food processor with the reserved stock and onion until smooth. Season to taste and spoon into a serving dish. Stir the coriander and vinegar into the tagine, and cook for a further 2 minutes. Serve in bowls topped with the chick pea purée.