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Image for Recipe - Chickpea & Button Mushroom Blend Tagine

Chickpea & Button Mushroom Blend Tagine

  • Time preparation 10 minutes
  • cook time 20 minutes
  • Serve Serves 4

  • 1 red onion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander 
  • 2 tsps ground cinnamon 
  • 1 tin of chickpeas, drained 
  • 400g button mushrooms, halved 
  • 1 aubergine, cubed 
  • 1 large courgette, cubed 
  • 250ml vegetable stock 
  • 4 tbsps harissa paste 
  • 40g dried apricots
  • To serve
  • 1 handful parsley, chopped
  • 30g pine nuts, toasted

Sauté the onion and garlic with the spices for about 5 minutes. Add the chickpeas, mushrooms, aubergine and courgette and turn up the heat.

Stir in the stock, harissa and apricots and reduce to a simmer with the lid on for about 15-20 minutes.

Scatter over the parsley and pine nuts. Serve immediately with steamed buttered couscous or quinoa.

Ingredients

  • 1 red onion, sliced
  • 1 garlic clove, crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander 
  • 2 tsps ground cinnamon 
  • 1 tin of chickpeas, drained 
  • 400g button mushrooms, halved 
  • 1 aubergine, cubed 
  • 1 large courgette, cubed 
  • 250ml vegetable stock 
  • 4 tbsps harissa paste 
  • 40g dried apricots
  • To serve
  • 1 handful parsley, chopped
  • 30g pine nuts, toasted

Method

Sauté the onion and garlic with the spices for about 5 minutes. Add the chickpeas, mushrooms, aubergine and courgette and turn up the heat.

Stir in the stock, harissa and apricots and reduce to a simmer with the lid on for about 15-20 minutes.

Scatter over the parsley and pine nuts. Serve immediately with steamed buttered couscous or quinoa.

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