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 Jul 8, 2020


  • Onion icon
    x 1 (about 140g)
  • Garlic clove icon
    Garlic clove
  • Eggplant icon
    x 1¼ (about 375g)
  • Dried figs icon
    Dried figs
    x 2½ (about 75g)
  • Butter icon
    3½ tbsp (about 50g)
  • Preserved lemon icon
    Preserved lemon
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    ¼ cup (about 89ml)
  • Ground coriander icon
    Ground coriander
    2 tsp (about 3g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (about 2g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (about 3g)
  • Button mushroom icon
    Button mushroom
    x 8¼ (about 250g)
  • Canned chickpeas icon
    Canned chickpeas
    x 1 (about 400g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    1¾ cups (about 400g)
  • Vegetable stock icon
    Vegetable stock
    2¼ cups (about 550ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Couscous icon
    250g (about 1½ cups)
  • Cilantro icon
    2 tbsp (about 4g)


  • 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. Add extra virgin olive oil to a clean saucepan
  2. Heat - medium heat
  3. Add onion, garlic clove, ground coriander, ground cumin, ground turmeric and ground cinnamon to the saucepan
  4. Stir frequently until light golden - approx 5 min
  5. Add extra virgin olive oil, eggplant and button mushroom to the saucepan
  6. Cook until browned while stirring occasionally - approx 5 min
  7. Add canned chickpeas, canned chopped tomatoes and vegetable stock to the saucepan
  8. Boil then reduce heat
  9. Cover to simmer - approx 20 min, low heat
  10. Add dried figs and salt & pepper to the saucepan
  11. Cook and continue - approx 10 min, low heat
  12. Boil vegetable stock in a clean saucepan
  13. Add couscous to a clean heatproof bowl
  14. Transfer liquid to heatproof bowl
  15. Cover with kitchen towel until liquid has evaporated - approx 5 min
  16. Add butter to the heatproof bowl
  17. Stir gently
  18. Mix in cilantro to the saucepan
  19. Serve
  20. Garnish with preserved lemon
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