Cauliflower & Chickpea Tagine

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For 2 (For 4)

Cauliflower: ½ (1)

Aubergine: 1 (2)

Red Pepper: 1 (2)

Red Onion: 1 (2)

Garlic Puree: 1 sachet (2 sachets)

Harissa Paste: 1 pod (2 pods)

Raas el Hanout: 1 pod (2 pods) 

Vegetable Stock Pot: 1 (2)

Chickpeas: 1 tin (2 tins)

Flat Leaf Parsley : 1 bunch (2 bunches)

Chopped Tomatoes: 1 tin (2 tins)

Pitted Prunes: 50g (100g)

Giant Couscous: 150g (300g)

Vegetable Stock Pot: 1 (2) 

Turmeric: 1 pod (1 pod)


Recipe Description

Nutritional Information:

Energy (kcal) 733     Fat 11g of which saturates 3g     Carbohydrates 129g of which sugars 41g     Protein 33g     Salt 0.67g


Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Tagine is a casserole dish originally from Morocco. For our vegan take on this tasty stew, we’ve combined cauliflower and chickpeas with aubergine, red pepper, red onion and chopped tomatoes. The tangy sauce is a decadent combination of garlic puree, flat leaf parsley, vegetable stock, harissa paste and the popular African spice, ras el hanout.

  • Preparation time:

    For 2 - 30 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 60 mins

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