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Autumn is here: Eat this Moroccan Chickpea and Veg Tagine

Flip! It’s cold. Autumn swept in at precisely 6.20pm on Sunday evening, as we sat in front of the main stage at Electric Picnic.

I’m still recovering from that fantastic weekend, and my wallet has taken something of a hammering too. This is a rescue recipe.

Supplied by my lovely friend Paula White, it has, for me, become synonymous with autumn time. It’s dirt cheap, easy to make, uses store cupboard ingredients, and is healthy and heartwarming. Oh, and it’s completely delicious and good for adaptation too. Vary it as you please: I never use pearl onions because they’re so hard to find, and I like a little less honey. Paula’s original recipe omits chickpeas; I think they’re a nice addition.

Moroccan Chickpea and Vegetable Tagine

Usually to be made in a tagine clay pot with lid, but it can also be done in a casserole dish or a pot.

Grease well with Olive oil.

Lightly brown 20 pearl onions, 3-4 carrots in chunks, 2 sweet potato in chunks, plus whatever else you fancy.
Add tin of drained prunes, tin of chickpeas, 1/2 tsp cinnamon powder, 1/2 tsp ginger powder (I used fresh), 2 tbp clear honey, and 1 cup of veg stock.

Season, and slowly cook for 45mins-1 hour. If using a tagine, a high heat is recommended at the start, then lower it. Mine probably cooked for best part of two hours.

Serve with chopped coriander and mint.


  1. Im going to ask two very stupid questions. When do you add the chickpeas; at the end or with the other vegetables? Is it very dry with only one cup of stock?

  2. Not stupid questions at all Claire! I rushed it putting that up, will amend the recipe now… 🙂

  3. Thanks Claire, that’s amended now. I’ve never found it dry with one cup of stock, but no harm to add an extra half cup.

  4. Excellent, thank you. This has sorted my lunch for the winter months.

  5. Hey Pete,
    As author of that dish, I simply have to butt in to share the with you the pinnacle of its evolution.
    Try adding lashings more spices such as turmeric and cumin, and particularly cayenne pepper. Ras al hanut is the perfect blend.
    The heart of the dish for me is beetroot……no really! hear me out……its earthy warm taste pulls the whole together as well as bestowing its rich colour. I’m talking about the hearty fresh beet, not the precooked vaccuum packed.
    Claire, the clay tagine is designed to keep the food moist over long periods of cooking. You’ll often find them in TK Maxx, pretty inexpensive.
    Thank you, The End.

  6. sounds lovely, thanks for sharing this recipe. Where can you find pearl onions?

  7. Hi Nanazolie, they’re hard to find, you might get them in Asian shops, but I always substitute shallots and it’s delicious.

  8. I made it last night in a Le Creuset casserole. It is fermenting at home as I type. The smell alone from it is stunning. Can’t wait! I will try fresh beetroot next time. Thanks again.

  9. Thanks Peter. Can’t wait to try it