Vegetarian Chickpea and Mushroom Tagine

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recipe by Octopus Publishing

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

This comforting vegetarian tagine is packed with the fragrant flavours of Morocco. This is a hearty winter warmer, and the leftovers would make a mouth-watering work lunch. If you can’t find dried figs, dried apricots would also work well.

recipe updated 20 Jun. 2018


  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp
  • Onion icon
    x 1
  • Garlic clove icon
    Garlic clove
    x 2
  • Ground coriander icon
    Ground coriander
    2 tsp
  • Ground cumin icon
    Ground cumin
    1 tsp
  • Ground turmeric icon
    Ground turmeric
    1 tsp
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp
  • Eggplant icon
    x 1¼
  • Button mushroom icon
    Button mushroom
    x 8¼
  • Canned chickpeas icon
    Canned chickpeas
    x 1
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    1¾ cups
  • Vegetable stock icon
    Vegetable stock
    1¼ cups
  • Dried figs icon
    Dried figs
    x 2½
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Couscous icon
  • Butter icon
    3½ tbsp
  • Coriander icon
    2 tbsp
  • Preserved lemon icon
    Preserved lemon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Heatproof bowl
  • kCook icon Frying pan
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Saucepan

Step preview

  1. Prep and set aside onion: finely chopped
  2. Prep and set aside garlic clove: crushed
  3. Prep and set aside eggplant: diced
  4. Prep and set aside dried figs: chopped
  5. Prep and set aside butter: softened & diced
  6. Prep and set aside preserved lemon: chopped
  7. Get a clean saucepan
  8. Add extra virgin olive oil
  9. Heat on medium heat
  10. Add prepared onion
  11. Add prepared garlic clove
  12. Add ground coriander
  13. Add ground cumin
  14. Add ground turmeric
  15. Add ground cinnamon
  16. Stir frequently for approx 5min until light golden
  17. Add extra virgin olive oil
  18. Add prepared eggplant
  19. Add button mushroom
  20. Cook for approx 5min until browned while stirring occasionally
  21. Add drained canned chickpeas
  22. Add canned chopped tomatoes
  23. Add vegetable stock
  24. Boil then reduce heat
  25. Cover for approx 20min on low heat to simmer
  26. Add prepared dried figs
  27. Add salt & pepper
  28. Cook for approx 10min on low heat and continue
  29. Get a clean saucepan
  30. Boil vegetable stock
  31. Get a clean heatproof bowl
  32. Add couscous
  33. Transfer liquid to heatproof bowl
  34. Cover with kitchen towel for approx 5min until liquid has evaporated
  35. Add prepared butter
  36. Stir gently
  37. Retrieve saucepan
  38. Mix in coriander
  39. Serve
  40. Garnish with prepared preserved lemon
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