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Tunisian Vegetable and Chickpea Tajine

Course Main Course
Cuisine Tunisian
Servings 6


  • 2 tbsp Olive oil
  • 1 Onion diced
  • 1 1/2 tsp Sweet paprika
  • 1 1/2 tsp Chilli powder
  • 2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 1 tsp Pepper
  • 2 Carrots cut in 3cm chunks
  • 8 Small potatoes cut in half
  • 2 Parsnips cut into quarters
  • 1 Sweet potato Peeled and cut into 3cm chunks
  • 1/2 Lemon juiced
  • 500 ml Vegetable stock
  • 1 can Whole tomatoes pureed
  • Salt to taste
  • 2 Zucchinis Cut into batons
  • 1 can Chickpeas drained
  • 100 g Baby spinach

To Serve

  • Coriander leaves chopped
  • Flatbread
  • Harissa


  • Preheat the oven to 180°C
  • Heat the olive oil in a large ovenproof saucepan or cast iron pot over medium heat.
  • Add the diced onion and saute for about 5 minutes until soft, turn your heat down if it starts to brown.
  • Add the five spices, carrot, potato, parsnip and sweet potato and stir, coating all the veggies in the spices. Continue cooking for a few minutes.
  • Add lemon juice, stock, pureed tomato and salt, stir in and bring everything to a boil.
  • Place the lid on the pot and move to the preheated oven for 45 minutes.
  • Check to see how tender the vegetables are after the 45 minutes, and that there is still enough liquid in the pot and then add the zucchini and chickpeas. Return to the oven for a further 10 minutes.
  • Take the tagine out the oven and add the spinach and stir in until just wilted.
  • Serve with lots of coriander sprinkled over the top, fresh flatbread on the side and a big dollop of harissa if you like a bit of extra heat.


Keyword Vegetarian