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.
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Yields:
6
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
182
Ingredients
2 Tbsp. olive oil
1 red onion, sliced
2 tsp. ground cinnamon
2 tsp. ground cumin
2 tsp. 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
500 ml 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
1 Tbsp. 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.
GH TIP:
Served over couscous and topped with parsley, coriander and flaked almonds, it's a feast for all the senses.
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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
