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Diana's Dishes The Ultimate Veggie & Vegan Recipe Collection


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Vegetable Tagine

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  • Ready in: 35 mins
  • Serves: 4
Vegetable Tagine


  • 1 tbsp olive oil
  • 1 onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • ½ tsp ground cumin
  • Large pinch of Saffron
  • ½ tbsp harissa
  • 1 tbsp honey
  • 2 medium tomatoes, roughly chopped
  • 2 courgettes, thickly sliced
  • 1 red pepper, cubed
  • 1 aubergine, cubed
  • 1 fennel bulb, cut into thick wedges
  • 300ml (10fl oz) vegetable stock
  • 1 (400g) can chickpeas
  • 1 tbsp mint, fresh chopped
  • 1 tbsp flat leaf parsley, fresh chopped
  • Couscous to serve


  1. Heat the olive oil in a pan over a medium heat and cook the onions for 5 mins, until beginning of soften. Stir in the garlic, cumin, saffron, harissa and honey and cook stirring for a further minute.

    Add all the vegetables to the pan, pour in the stock and bring to the boil. Simmer covered for 15 mins, add the chickpeas and cook for a further 10-12 mins, or until the vegetables are just tender.

    Taste the broth, adding salt and more harissa, if necessary, then remove from the heat and stir in the fresh herbs. Serve with freshly cooked couscous.

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