Cauliflower & Chickpea Tagine


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)

Nutritional Information:

Per serving: 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 not just a North African dish, but the earthenware pot it is cooked in, designed with a conical lid that channels condensed steam back to the stew at its base— an ingenious technique in regions where water can be a precious commodity. This chunky, spirited vegetable tagine is boosted with a trio of classic seasonings: fragrant ras el hanout (‘top of the shop’) spices, fiery, smoky harissa and tangy dried prunes, contributing a bright, fruity accent to this otherwise intensely savoury dish. So if you don’t have an earthenware pot to hand, don’t worry! It’s the bold flavour contrasts that make this tagine so special.

  • Active time:

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

    For 2 - 45 minsFor 4 - 60 mins