Chickpea and Button Mushroom Tagine

Chickpea and Button Mushroom Tagine


For the tagine

  • 400g button mushrooms, halved
  • 1 tin of chickpeas, drained
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground cinnamon
  • 1 red onion, sliced
  • 1 garlic clove, crushed
  • 250ml vegetable stock
  • 40g dried apricots
  • 1 aubergine, cubed
  • 1 large courgette, cubed
  • 4 tbsp harissa paste

To serve

  • 30g pine nuts, toasted
  • 1 handful of parsley, chopped


  1. Gently sauté the onion and garlic with the spices for about 5 minutes. Add the chickpeas, mushrooms, aubergine and courgette and turn up the heat.
  2. Stir in the stock, harissa and apricots and reduce to a simmer with the lid on for about 15 – 20 minutes.
  3. Scatter over the parsley and pine nuts. Serve immediately with steamed buttered couscous or quinoa.

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