Aubergine & Chickpea Tagine

  • Aubergine & Chickpea Tagine Recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • Two adults and two children
  • How to make


1 red onion
300g aubergine
175g red pepper
2 tbsp Olive oil
3 garlic cloves
1 tbsp freshly grated ginger
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric 
1 tsp smoked paprika
2 tbsp tomato paste
400g can chopped tomatoes 
175g dried apricots
500-750ml homemade vegetable stock  or water
400g can chickpeas
150g pitted black olives
3 tbsp lemon juice

Beetroot & Herb Salad

150g raw beetroot 
3 tbsp olive oil
½ tsp ground cinnamon
½ tsp ground cumin
2 ½ tbsp lemon juice
1 garlic clove
50g raisins
2 tbsp freshly chopped mint leaves
2 tbsp freshly chopped coriander leaves

Turmeric Couscous

200g couscous
¾ tsp turmeric
2 tbsp freshly chopped coriander leaves

Step 1 

Cut the red onion into thin slices. Cut aubergine and red pepper in 2cm dice. Roughly chopped the apricots. Crush the garlic

Step 2 

Heat olive oil in a large saucepan

Step 3 

Add sliced red onion and crushed garlic cloves. Fry gently until soft

Step 4 

Add grated ginger, cinnamon, cumin, coriander, turmeric and smoked paprika. Fry for 1 minute

Step 5 

Add diced aubergine and red pepper. Fry for 5 minutes stirring often

Step 6 

Add tomato paste, chopped tomatoes, apricots and 500ml water or homemade stock. Cook half covered under medium heat for around 20mins until vegetables are cooked. Add more homemade stock or water if needed (while the vegetables are cooking you can make the beetroot salad – see step 9)

Step 7  

Add drained chickpeas and black olives and cook for another 5 minutes uncovered

Step 8 

Season to taste with lemon juice and black pepper

Step 9

To make the salad, peel the beetroots then grate them into a small salad bowl. Crush the garlic. Add raisins and chopped herbs

Step 10  

In a separate bowl make the dressing by mixing together olive oil, cinnamon, cumin, lemon juice and crushed garlic clove 

Step 11 

Toss grated beetroot into the salad dressing. Set aside

Step 12 

Make the couscous just before you are ready to serve. Mix couscous and turmeric in a heatproof bowl. Add enough boiling water so that to cover entirely the couscous. Leave to rest for around 5 mins. Fluff with a fork. Cover again and leave to rest for another 2 minutes. Add the chopped coriander and toss well 

Step 13 

Serve tagine with turmeric couscous and the beetroot salad on the side


  • Gluten ingredients
  • Wheat

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Recipe notes

For younger babies a portion can be blended roughly to a mash consistency or a smooth puree to suit.  

Toddlers and older children can enjoy everything although for younger toddlers you may want to cut up the veggies and mash the chickpeas and mix with the couscous, leaving the salad for the bigger ones. 

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