Chick Pea Tagine recipe

Accessibility links

Click here for our latest information regarding Covid-19

Registered Charity No. 516775 | Established 1983

Learn to help yourself through body, mind,
emotions and spirit.

Chick Pea Tagine

1 Onion, sliced.
2 Garlic Cloves, crushed. 1 Small Celeriac, cubed.
5 tblsp. Extra Virgin Olive Oil.
2 tsp. Ground Coriander.
2 tsp. Paprika.
1 tsp. Ground Cumin.
1 tsp. Ground Cinnamon.
1 tsp. Turmeric.
1/4 tsp. Cayenne pepper.
14 oz can Chick Peas.
14 oz can Tomatoes.
1 Vegetable Stock Cube.
8 oz Button Mushrooms, halved.
4 oz Dried Apricots.
4 oz Dried Dates.
2 oz Creamed Coconut.
Ground Black Pepper.
2 oz Toasted Almond Flakes.
1 tblsp. Chopped Parsley.


1. Peel and cube the celeriac, place in a shallow baking dish, add 1 tblsp. olive oil and bake in oven for 20 mins.
2. In a frying pan, fry the onion, garlic & spices in 1 tblsp of oil for 5 minutes.
3. Transfer to saucepan with a slotted spoon & add the chickpeas with their liquid, tomatoes & stock cube.
4. Add the celeriac to the chickpea mixture, cover & simmer for 10 minutes.
5. Stir-fry the mushrooms in 1 tablespoon of oil for 5 minutes.
6. Add the mushrooms, apricots, dates, creamed coconut & pepper & simmer for 10 minutes.
7. Sprinkle with toasted almonds & parsley.
8. Serve with couscous.

Butterfly Butterfly

Come along to one of our free meetings

We meet in Preston on the 2nd Saturday of every month in the Ribblebank Resource Centre.
For directions and more information, please click below.

Read More