Vegetarian Chickpea and Mushroom Tagine

For the full experience, make this recipe with the Drop Recipes app.

recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    661

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 Oct 10, 2019

Ingredients

  • Onion icon
    Onion
    x 1 (about 140g)
  • Garlic clove icon
    Garlic clove
    2
  • Eggplant icon
    Eggplant
    x 1¼ (about 375g)
  • Dried figs icon
    Dried figs
    x 2½ (about 75g)
  • Butter icon
    Butter
    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
    Couscous
    250g (about 1½ cups)
  • Cilantro icon
    Cilantro
    2 tbsp (about 2)

Tools

  • 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
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.