Roasted vegetable and chickpea inspired tagine


2 garlic cloves

1 medium onion

400g butternut squash

1 aubergine

1 red pepper

1 lemon

30g dried apricots

1x 5ml spoon ground coriander

1 x 5ml spoon ground cumin

1x 5ml spoon ground turmeric

½ x 5ml spoon ground ginger

1 x 15ml spoon harissa paste

3 x 15ml spoons oil

1 reduced salt vegetable stock cube

1 x 400g can chopped tomatoes

1 x 400g can chickpeas

Optional garnish

1 pomegranate

30g fresh coriander


Chopping board, vegetable knife, vegetable peeler, kettle, measuring jug, lemon squeezer, grater/zester, mixing spoon, measuring spoons, large saucepan, can opener, sieve/colander.


  1. Prepare the ingredients:
    -peel and crush the garlic;
    -peel and slice the onion;
    -peel and cube the butternut squash;
    -dice the aubergine;
    -deseed and dice the red pepper;
    -zest and juice the lemon;
    -chop the dried apricots;
    -remove pomegranate seeds and clean (if using);
    -chop the coriander (if using).
  2. Mix the dried spices and harissa pasta in a small bowl.
  3. Heat 1 x 15ml spoon of oil in a large saucepan. Add the garlic and sliced onion and cook for 2 minutes until softened.
  4. Remove from the heat and add the onions to the spiced paste mix. Leave to one side.
  5. Return the large pan to the heat and add 1 x 15ml spoon of oil. Add the butternut squash and cook for 3-5 minutes.
  6. Add the diced aubergine and cook for 2 minutes.
  7. Add the diced peppers and cook for 2 minutes.
  8. Add the spice mix and onions to the pan and stir well to make sure all the vegetables are coated.
  9. Make 250ml of vegetable stock.
  10. Add the chopped tomatoes and vegetable stock to cover the vegetables. Simmer for 30 minutes until the butternut squash is tender. Stir gently (occasionally) to avoid breaking up the vegetables.
  11. Rinse and drain the chickpeas. Add to the pan with the apricots and cook for 10-15 minutes.
  12. Stir in the lemon zest and lemon juice.
  13. Serve garnished with chopped coriander and pomegranate seeds.

Top tips:

  • Try adding other dried fruit such as raisins or dried cranberries instead of apricots.
  • Add cinnamon to the spice mix for a flavour variation.
  • Serve with a starchy carbohydrate such as couscous or quinoa for a tasty meal.


This recipe was kindly donated by Asda Stores Limited.


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Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Mix, Stir & Combine
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Melt, simmer and boil

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