Vegetarian Chickpea and Mushroom Tagine

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    798

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 Jun 20, 2018

Ingredients

  • Extra virgin olive oil icon
    Extra virgin olive oil
    30ml
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    12g
  • Ground coriander icon
    Ground coriander
    3g
  • Ground cumin icon
    Ground cumin
    2g
  • Ground turmeric icon
    Ground turmeric
    2g
  • Ground cinnamon icon
    Ground cinnamon
    3g
  • Eggplant icon
    Eggplant
    375g
  • Button mushroom icon
    Button mushroom
    250g
  • Canned chickpeas icon
    Canned chickpeas
    400g
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    400g
  • Vegetable stock icon
    Vegetable stock
    300ml
  • Dried figs icon
    Dried figs
    75g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Couscous icon
    Couscous
    250g
  • Butter icon
    Butter
    50g
  • Cilantro icon
    Cilantro
    4g
  • Preserved lemon icon
    Preserved lemon
    as needed

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. 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 - 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 until light golden - approx 5 min
  17. Add extra virgin olive oil
  18. Add prepared eggplant
  19. Add button mushroom
  20. Cook until browned while stirring occasionally - approx 5 min
  21. Add drained canned chickpeas
  22. Add canned chopped tomatoes
  23. Add vegetable stock
  24. Boil then reduce heat
  25. Cover to simmer - approx 20 min, low heat
  26. Add prepared dried figs
  27. Add salt & pepper
  28. Cook and continue - approx 10 min, low heat
  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 until liquid has evaporated - approx 5 min
  35. Add prepared butter
  36. Stir gently
  37. Mix in cilantro to a saucepan
  38. Serve
  39. Garnish with prepared preserved lemon
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