Chickpea & Roasted Vegetable Tagine (Vegetarian Option)

Chickpea & Roasted Vegetable Tagine (Vegetarian Option)

350g New Potatoes, Halved

1 Fennel Bulb, cut into chunks

1 Carrot

1 Red Pepper

1 Red Onion

Cumin Seeds

Fennel Seeds

Coriander Seeds


1 x can chopped tomatoes

1 x can chickpeas

250ml Red Wine

1 x Orange

8 Prunes halved (optional)

Tesouka Tagine Paste (Either sweet or savoury)

Heat oven to 200, chop carrot, pepper and onion into rough chunks and place in a roasting dish together with the potatoes, toss in olive oil and add a teaspoon of fennel seeds, cumin and coriander seeds, add salt and pepper and roast for 30 mins, stirring occasionally, or until veg is cooked thoroughly.

In a large pan fry the chopped garlic in some oil, add tomatoes, chickpeas (drained and rinsed), wine, orange zest & juice and prunes. Boil for around 20 minutes.

Remove veg from oven and add to tomato mixture on stove, together with a large tablespoon of tagine paste, cook for further 30 minutes and serve with cous cous