Vegetable Tajine

Just as full of flavour and satisfying as a version with meat – serve with couscous.


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2-3 tablespoons Olive Oil

1 aubergine, thickly sliced and each slice cut in to quarters or smaller

2 Red peppers, de-seeded and cut in to pieces about 1 cm square

1 Large courgette,  thickly sliced and each slice cut in to quarters

1 Onion, peeled and cut in to 1 cm dice

2 Cloves garlic, peeled and crushed*

2 inches Cinnamon stick

1 teaspoon Ground cumin

1/2 teaspoon Ground cinnamon

1/2 teaspoon ground paprika

1lb/450g Fresh tomatoes, peeled and diced

1/2 teaspoon Harissa paste

1 400g tin chickpeas, drained

8 Dried dates, chopped

1 tablespoon Coriander leaves, chopped.


Heat oil and then fry the aubergine and peppers  until browning at the edges – remove.

Fry courgette until starting to soften and remove.

If necessary, add more oil to gently  fry onion, garlic and cinnamon stick for 10 minutes until onion is softened.

Add the ground spices and fry for 1 minute.

Add tomatoes, harissa paste  and season to taste.

Simmer gently for 20-25 minutes and the mix is becoming thicker.

Return aubergine, peppers and  courgette to pan and add drained chickpeas and dates.

Gently simmer for 10 minutes until all are hot, cooked and combined.

Add coriander leaves and serve.

My Tips:

Replace the ingredients marked * with two portions of GGG.

Reserve the water from the tinned chickpeas and add to the tajine if it seems too dry.

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© 2024 - Penny Melville-Brown
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