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Moroccan Vegetable Tagine with Chickpea & Almond Quinoa

A hearty Moroccan-inspired vegetable tagine made with colourful vegetables, warming spices and served with chickpea and almond quinoa. Rich in fibre, plant protein and a variety of vitamins and minerals, this balanced one-pot meal is perfect for meal prep, freezing and sharing with family and friends.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

For the Moroccan Vegetable Tagine
  • 1 tbsp extra virgin olive oil
  • 1 red onion sliced
  • 1 medium aubergine diced
  • 2 large carrots sliced into rounds
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 small butternut squash peeled, deseeded and cut into bite-sized pieces
  • 1 courgette sliced into half-moons
  • 6 garlic cloves crushed
  • 2 tbsp tomato purée
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • ½ tsp ground turmeric
  • 1 tbsp harissa paste
  • 1 tbsp honey
  • 400 g tin plum tomatoes
  • 400 ml vegetable stock
  • 10 dried apricots halved
  • Small handful of fresh mint finely chopped
  • Salt and black pepper to taste
For the Chickpea & Almond Quinoa
  • 250 g quinoa rinsed
  • 1 tbsp extra virgin olive oil
  • 400 g tin chickpeas drained and rinsed
  • 480 ml hot vegetable stock
  • 1 tbsp harissa paste
  • Juice of 1 lemon
  • 40 g toasted flaked almonds
  • Salt and black pepper to taste
To Garnish
  • Fresh mint leaves
  • Extra toasted flaked almonds
  • Lemon wedges optional

Equipment

  • Tagine or a large deep saucepan)
  • Large frying pan (for the quinoa)
  • chopping board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring spoons
  • Measuring jug
  • Serving spoon

Method
 

Make the Vegetable Tagine
  1. Heat the olive oil in a large casserole dish or Dutch oven over a medium heat. Add the onion, aubergine, carrots, peppers, butternut squash and courgette. Cook for 10–15 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown.
  2. Stir in the garlic, tomato purée, ground coriander, cumin, cinnamon and turmeric. Cook for 2 minutes, stirring continuously, until fragrant.
  3. Add the harissa paste, honey, plum tomatoes, vegetable stock and dried apricots. Break up the tomatoes with a wooden spoon and stir until everything is well combined.
  4. Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 45–60 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
  5. Stir through the chopped mint and season to taste with salt and black pepper.
Make the Chickpea & Almond Quinoa
  1. Heat the olive oil in a large frying pan over a medium heat. Add the chickpeas and cook for 4–5 minutes until lightly golden.
  2. Stir in the rinsed quinoa, vegetable stock and harissa paste. Bring to a gentle simmer, then reduce the heat and cook for 15–18 minutes, stirring occasionally, until the quinoa is tender and the liquid has been absorbed.
  3. Remove from the heat and stir through the lemon juice. Season with salt and black pepper.
To Serve
  1. Spoon the chickpea and almond quinoa into serving bowls and top with the vegetable tagine. Finish with the toasted flaked almonds, fresh mint leaves and a squeeze of lemon juice, if desired.
    2. TNK Tip: This tagine tastes even better the next day as the spices continue to develop. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months for a quick, balanced meal.

Notes

TNK’s Tip
If you don’t have all the vegetables listed, simply use whatever you have in the fridge. Sweet potato, parsnips, cauliflower or chickpeas all work well in this tagine, making it a great recipe for reducing food waste.