Mushroom and chickpea tagine

    1 hour 3 min

    This is a beautifully spiced vegetarian main course. A delicious Moroccan tagine, perfect served with rice or couscous. Garnish with chopped parsley.

    3 people made this

    Serves: 4 

    • Dukka (Nutty spice mix)
    • 2 teaspoons cumin seeds
    • 2 teaspoons coriander seeds
    • 1 teaspoon sesame seeds
    • Tagine
    • 2 tablespoons olive oil
    • 1 red onion, chopped
    • 1 clove garlic, crushed
    • 250g quartered chestnut mushrooms
    • 1 (400g) tin chopped tomatoes
    • 1 (400g) tin chickpeas, drained
    • 275ml vegetable stock
    • 45g halved dried apricots
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon honey
    • 1 tablespoon tomato puree
    • 1 tablespoon lemon juice
    • 1 cinnamon stick
    • 2 dried bay leaves or 1 fresh bay leaf
    • 1 pinch sugar, or to taste
    • salt and ground black pepper to taste
    • 180ml plain yoghurt

    Prep:20min  ›  Cook:43min  ›  Ready in:1hr3min 

    1. Toast cumin seeds, coriander seeds and sesame seeds in a dry pan over medium heat until fragrant, 2 to 3 minutes. Transfer dukka mixture to a spice grinder; grind into a smooth powder.
    2. Heat oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 1 teaspoon dukka and mushrooms; cover and cook for 3 minutes. Uncover and cook, stirring frequently, until mushrooms release most of their moisture, about 5 minutes.
    3. Stir chopped tomatoes, chickpeas, vegetable stock, apricots, parsley, honey, tomato puree, lemon juice, cinnamon stick, bay leaves, sugar, salt and pepper into the pot. Cover and simmer until flavours combine, about 15 minutes. Add 1 teaspoon dukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.
    4. Discard cinnamon stick and bay leaves.
    5. Mix 1 tablespoon dukka into the yoghurt; serve alongside tagine.

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