Recipe: Veggie Tagine

Recipe: Veggie Tagine
19/05/2020 Jordan
In Recipes
Utensils in china vases on a wooden worktop

Veggie Tagine Recipe


Serves 4
1 hour 20 minutes

2 Aubergines
1 Butternut squash
2 Red onion
2 Garlic cloves
Ground cumin
Ground ginger
Ground cinnamon
400g Chickpeas (don’t drain)
400g Tinned tomatoes
Vegetable stock
400g Couscous
1 Lemon
Plain yoghurt
Fresh coriander
Olive oil
Salt and pepper

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  1. Cut the butternut squash and aubergine into small cubes.
  2. Place your tagine, or an ovenproof casserole dish if you don’t have a tagine, and add a little oil and butter over a medium heat.
  3. Finely chop the garlic cloves and red onion and fry until soft. Then add one teaspoon of ground cumin, ground ginger and ground cinnamon.
  4. Add the butternut squash and aubergine and continue to cook for another 10 minutes. Make sure to stir all the ingredients so they’re coated with the spices.
  5. Then add the tin of tomatoes and chickpeas, the stock and 100ml of water. Season with as much salt and pepper as you’d like and give it a good stir. Cover and cook for 1 hour, or until thick or until the aubergine is cooked. Keep stirring and adding water if the dish needs it.
  6. When there’s a few minutes left, cook the couscous following the packet instructions.
  7. When the tagine is ready, grate in the zest of the lemon and squeeze in some of the juice. Add a spoonful of plain yoghurt then finish with a handful of chopped coriander on top.


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