Quick Chickpea & Mushroom Tagine

This recipe works in combination with: Spicy Chickpea Dhal. This recipe features in these meal plans: Veggie Classics 2.

An easy tagine with chickpeas, mushroom, carrot and mixed spices served with couscous.


  • 1/2 small onion (approx 110g each), finely chopped
  • third of a 400g tin chickpeas, drained
  • half a 227g tin of chopped tomatoes
  • 1 small carrot (approx 95g), peeled and sliced
  • 2 closed cup mushrooms, sliced
  • 40g of couscous
  • 1 garlic clove, finely chopped
  • 1 tsp mixed spices
  • 100ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp vegetable oil
  • 1 tsp lemon juice
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Price per person: £0.81
  • Store cupboard: Basic
  • Calories per serving: 412
  • 5-a-day per serving: 2.9
  • Print Recipe
Chickpea & Mushroom Tagine photo

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  1. Heat the oil in a saucepan and fry the onion and garlic for 2-3 minutes, or until the onion is soft. Add the mushrooms and fry for 3-4 minutes, or until browned. Add the mixed spices and fry for 1 minute to release the aromas and intensify the flavour. Add the chickpeas, carrot, tomatoes and stock. Bring to the boil then simmer for 20 minutes, or until the sauce develops a thicker consistency.
  2. Meanwhile, cook the couscous according to the packet instructions to be ready at the same time as the tagine.
  3. Add the lemon juice to the tagine and season to taste with salt and pepper. Serve immediately with the couscous.

Cook's tips

A tablespoon of dried fruit, such as chopped apricots, can be added to the tagine for extra flavour.

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