Facebook Chickpea and Vegetable Tajine Recipe | The Spice Tailor

Chickpea and Vegetable Tajine

Tajines are Moroccan spiced stews made with chicken or red meat, vegetables and often some dried fruit or even honey for sweetness. It is served with couscous, where the vegetables and meats nestle on top and the delicious brothy sauce soaks into couscous. Every bite offers a different texture and flavour! We have made ours vegetarian, with chickpeas adding protein and nuttiness. You can vary this in any way you would like, protein, vegetables or the dried fruit.
  • 3-4serves
  • 5mins prep
  • 20mins cook
Tajines are Moroccan spiced stews made with chicken or red meat, vegetables and often some dried fruit or even honey for sweetness. It is served with couscous, where the vegetables and meats nestle on top and the delicious brothy sauce soaks into couscous. Every bite offers a different texture and flavour! We have made ours vegetarian, with chickpeas adding protein and nuttiness. You can vary this in any way you would like, protein, vegetables or the dried fruit.
Made with
Punjabi Channa Masala

Punjabi Channa Masala

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Ingredients

  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 1 tbsp. olive or vegetable oil
  • 200g sweet potato, peeled and cut into 1” cubes
  • ½ large zucchini, halved lengthways and cut into 1” pieces
  • ½ red bell pepper, cut into large 1” squares
  • 4-5 large dates or 6 dried apricots, cut into slivers
    Note: If the dates are quite soft, cut into quarters lengthways so they don’t disintegrate into the sauce, if they are quite hard, you can cut into thinner pieces. This isn’t an issue with apricots, which you can tear in half into thin circles
  • 350ml-400ml vegetable stock
  • Salt and pepper
  • Lemon juice to taste
  • Handful of fresh chopped cilantro or parsley

Method

  1. Heat the oil in a large saucepan and, if you would like the heat, add the chilli from the spice sachet in the kit. Add the sweet potato, sauté for 1 minute, add 100ml of the stock, cover and simmer for 10 minutes.
  2. Add in the zucchini, bell pepper and dates or apricots; cover and cook for another 5 minutes. 
  3. Add the chickpeas and sauce from the two pouches, along with the rest of the stock - or however much you would like to add, depending on how thin you like your tajine.
  4. Simmer for 2-3 minutes, or until all the vegetables are cooked through.
  5. Season to taste with salt and pepper and add a good squeeze of lemon juice to taste. Add in the cilantro or parsley and serve on the couscous.

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