The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea & roasted veg tagine
Preserved lemons are an authentic part of North African cooking, and they bring a bright burst of flavour to this tagine. Roasted aubergine, carrots and butternut squash are stirred into a tomato sauce with preserved lemon and chickpeas, spiced with Moroccan seasoning, and served with minty couscous.
Plants 9
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 2 tbsp Moroccan seasoning (use half) (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 230g chickpeas (Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
- 1 onion
- 2 garlic clove
- 4cm fresh ginger
- 20g preserved lemons (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 aubergine
- 2 carrot
- 1 small butternut squash
- 1 handful of fresh mint
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
Nutritional Information
Calories: 656
Protein: 26g
Carbs: 115g
Fat: 8.0g
Ingredients
- 40g preserved lemons (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 230g chickpeas (Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 aubergine
- 3 carrot
- 1 large butternut squash
- 2 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 2 onion
- 4 garlic clove
- 8cm fresh ginger
- 1 handful of fresh mint
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
Nutritional Information
Calories: 520
Protein: 19g
Carbs: 96g
Fat: 5.5g
Chickpea & roasted veg tagine
Preserved lemons are an authentic part of North African cooking, and they bring a bright burst of flavour to this tagine. Roasted aubergine, carrots and butternut squash are stirred into a tomato sauce with preserved lemon and chickpeas, spiced with Moroccan seasoning, and served with minty couscous.
Cook time:
45 mins
Cuisine:
North African
Food group:
Vegan
Allergens: Celery, Sulphites, Wheat
Cooking Instructions
Get the veg in the oven
- Heat your oven to 200ºC/fan 180ºC/gas 6.
- Dice the aubergines and carrots into 2cm cubes. Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes.
- Put the aubergines, carrots and squash on a baking tray lined with baking paper and spritz with cooking spray. Sprinkle over a quarter of the Moroccan seasoning sachet (half of it for 4 portions) and roast for 25-30 mins, until soft and golden.
Start your tagine
- Meanwhile, peel and finely dice the onions. Peel and crush the garlic, and finely grate the ginger.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions for 5 mins, then add the garlic, ginger and another quarter of the Moroccan seasoning sachet (all of it for 4 portions) and cook for 2 mins.
Boost the flavour
- Boil a half-full kettle. Chop the preserved lemons and discard any pips. Drain and rinse the chickpeas.
- Add the chickpeas, preserved lemons and chopped tomatoes to the frying pan. Crumble in half the stock and pour in 250ml boiled water (400ml for 4 portions). Stir well and simmer for 5 mins, then add the roasted veg.
Prep the couscous
- Put the couscous into a bowl, crumble in the remaining stock and pour in enough boiled water to just cover the couscous. Stir well, cover and leave for 5 mins, until the stock is absorbed.
- Finely chop the mint leaves, then mix half into the couscous and the rest into the tagine.
Plate up
- Fluff up the couscous with a fork and serve with the tagine.