Coles

  1. Home
  2. Recipes and inspiration
  3. Chickpea and root vegetable tagine

Chickpea and root vegetable tagine

Skip to IngredientsSkip to Method

Check out this Chickpea and root vegetable tagine recipe for an easy meat-free dinner. Topped with crunchy almonds and fresh coriander, it's a real flavour sensation.

  • Serves4
  • Cook time6 hour 10 minutes
  • Prep time20 minutes, + 5 mins standing time
Chickpea and root vegetable tagine

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 tsp finely grated ginger
  • 2 tsp ground coriander
  • 1 tsp ground paprika
  • 1 cup (200g) dried chickpeas
  • 4 cups (1L) vegetable stock
  • 2 carrots, peeled, halved lengthways, cut into 3cm lengths
  • 2 parsnips, peeled, halved lengthways, cut into 3cm lengths
  • 350g swede, peeled, cut into 3cm pieces
  • 300g turnip or celeriac, peeled, cut into 3cm pieces
  • 1 cup (200g) couscous
  • 1¼ cups (310ml) boiling water
  • 1 tbs extra virgin olive oil
  • 2 tbs chopped coriander
  • 2 tbs flaked almonds, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat olive oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens. Add the garlic, ginger, ground coriander and paprika and cook, stirring, for 30 secs or until aromatic. Transfer to a slow cooker.

  2. Step 2

    Add the chickpeas and stock to the slow cooker and stir to combine. Cover and cook for 3 hours on low.

  3. Step 3

    Add the carrot, parsnip, swede and turnip or celeriac to the slow cooker and stir to combine. Cover and cook for a further 3 hours on low. Season.

  4. Step 4

    Place couscous in a heatproof bowl. Pour over the boiling water. Cover bowl tightly with foil. Set aside for 5 mins or until the water is absorbed. Drizzle couscous with extra virgin olive oil and use a fork to separate the grains.

  5. Step 5

    Divide the couscous among serving bowls. Spoon over the vegetable mixture and sprinkle with chopped coriander and almond.