Pic of Chickpea & summer veg tagine

Chickpea & summer veg tagine

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Vegetarian mains

Chickpea & summer veg tagine

Serves 2 50 min
Sweet, tender organic summer turnips are not to be confused with the more heavy-duty winter turnip, these are succulent, crunchy and peppery-sweet (a bit like a radish). Here they add a fresh note and a different, slightly crunchy, texture to this summer veg tagine, which is packed full of flavour from sweet apricots, fresh herbs and aromatic spices.


  • 100g couscous
  • 1 large or 2 small summer turnips, lightly peeled & chopped into 2cm chunks
  • 2 carrots, peeled & chopped into 2cm pieces
  • 125g bunched onions, thinly sliced
  • 1 garlic clove, peeled & finely chopped
  • 1 piece preserved lemon, flesh discarded, rind finely chopped
  • 1 tin chickpeas
  • 20g dried apricots, chopped
  • 1 tbsp tomato purèe
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ¼ tsp turmeric
  • 1 tbsp harissa
  • 15g mint, finely chopped
  • 10g parsley, finely chopped
  • 15g coriander, finely chopped
  • 150g baby spinach
  • 1 tbsp dried dill tops
  • 1 lemon
Image of Chickpea & summer veg tagine


Prep time: 15 min
Cooking time: 35 min
  • Step 1

    Boil a kettle. Put the couscous in a heatproof bowl, or saucepan, with a pinch of salt. Cover the couscous by 1cm with boiled water. Cover it with a plate, or lid, and set aside.
  • Step 2

    Heat ½ tbsp of oil in a large saucepan. Fry the turnip and carrots for 3 mins, on a high heat, to colour it a little. Reduce the heat and continue gently frying.
  • Step 3

    Stir the onions into the turnip and carrot for 2 mins, then stir in the garlic for 1 min.
  • Step 4

    Stir in the tomato purèe, tagine spices (coriander, cumin, ginger, cinnamon, turmeric), harissa, preserved lemon rind, apricots, then the chickpeas, including their liquid. Refill the tin ⅓ full of water; add that. Season. Cook on a low boil for 10-12 mins, until the turnip and carrots are tender with a little bite. Stir and check the liquid at intervals; add a splash more water if needed.
  • Step 5

    When the veg is ready, stir in the spinach, handful by handful, until just wilted. Stir in the dried dill tops and ¾ of the fresh herbs. Season and add lemon juice, to taste.
  • Step 6

    Fluff the couscous up with a fork. Serve it with the tagine, sprinkled with remaining herbs.

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