Speedy Chickpea & Tomato Tagine
A quick vegetarian one-pot meal packed with pumpkin, peppers, and warm spices.
- Prep5 min
- Cook25 min
- Total30 min
- DifficultyEasy
- Servings2
This tagine comes together in just 30 minutes, making it perfect for a busy weeknight. The combination of fresh and canned tomatoes creates a rich base, while cumin, paprika, and ginger add depth.
Serve it with crusty bread or couscous to soak up every last drop. It's healthy, satisfying, and naturally vegan.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat a little olive oil in a large saucepan or casserole over medium heat. Add the ground cumin, paprika, and ginger, and stir for about 30 seconds until fragrant.
- Add the chopped onion, red pepper cubes, and pumpkin cubes. Cook for 5 minutes, stirring frequently so the vegetables brown evenly.
- Pour in 250ml water, then add the saffron (if using), the fresh chopped tomatoes, and the canned tomatoes. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then cover the pan and cook for 10 minutes.
- Stir in the rinsed and drained chickpeas. Cook uncovered for another 10 minutes, until the vegetables are tender and the sauce has thickened slightly.
- Taste and adjust seasoning if needed. Serve hot with crusty bread or couscous, if desired.
💡 Tips
- For more depth, toast the spices in the oil for a few seconds before adding the vegetables.
- If you have time, let the tagine rest for 5 minutes after cooking to allow the flavors to meld.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
Inspired by a recipe from Olive Magazine