Chickpea tagine

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Two tagines on a table.  Photo by Maria Orlova from Pexels


  • 4 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 dried red chilli
  • 2 medium leek, roughly chopped
  • 4 cloves garlic, crushed
  • 2 small glass orange juice
  • 2 x 14 oz (400g) can chopped tomatoes
  • 12 dried apricots, chopped
  • 1 lb (450g) pre-cooked chick peas
  • 1 bay leaf
  • Salt to taste
  • Generous handful chopped coriander


  1. Heat the oil then add the seeds and chilli. When the seeds start to emit their distinctive odour, add the leek and garlic. Saute for a few minutes.
  2. Pour in the orange juice and allow to cook for a few seconds or more until some of it has evaporated.
  3. Add the tomatoes along with the apricots, chick peas, bay leaf and salt to taste. Bring to the boil then turn down and simmer for 30 minutes uncovered.
  4. Remove the chilli and bay leaf then stir in the coriander. Serve with rice or cous-cous
Serves 4
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