This vibrant vegan tagine recipe combines sweet squash, cauliflower, baby aubergines and protein-packed chickpeas for a comforting meal to feed a crowd. As the tagine slowly simmers away, the medley of veggies absorb the aromatic spices and fiery harissa, for layers of complex flavour in every bite. Served over couscous and topped with parsley, coriander and flaked almonds, it's a feast for all the senses.
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Yields:
6
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
182
Ingredients
2Tbsp.
olive oil
1
red onion, sliced
2tsp.
ground cinnamon
2tsp.
ground cumin
2tsp.
ground coriander
1
garlic clove, crushed
2.5cm piece fresh ginger
1
cauliflower, cut into florets
1/2 butternut squash, peeled and deseeded, cut into 4cm (1 1/2in) pieces
500ml
vegetable stock
400g tin chopped tomatoes
1-2tsp harissa paste
4
baby aubergines, quartered
400g tin chickpeas, drained
rind from 1/2 a preserved lemon, finely chopped
small bunch fresh parsley, roughly chopped
small bunch fresh coriander, roughly chopped
1Tbsp.
flaked almonds
Directions
Step 1
Heat oil in a large pan. Gently fry onion for 8-10min until soft. Stir in ground spices, garlic and ginger, then fry for a further 2min.
Step 2
Stir in cauliflower and butternut squash. Add vegetable stock, chopped tomatoes and harissa paste. Simmer for 15min, or until veg is tender.
Step 3
Add the baby aubergines, chickpeas and lemon rind. Simmer, covered, for a further 5min. Sprinkle over the fresh herbs and flaked almonds. Serve with couscous or rice, if you like.
Freeze ahead
Cook tagine, but don’t sprinkle over herbs and almonds. Cool, transfer to a freezer-safe container or bag and freeze for up to 6 months. To serve, defrost in fridge and reheat in a pan until piping hot, adding more stock if needed to thin. Complete recipe.
Per Serving:
Calories: 182
Fibre: 8 g
Total carbs: 17 g
Sugars: 8 g
Total fat: 7 g
Saturated fat: 1 g
Protein: 8 g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
