Vegetable & Chickpea Tagine Vegetable & Chickpea Tagine

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.

  • Prep time 30 minutes
  • Total time 6 hours & 30 minutes
  • Portion size 6 servings



In slow cooker, add cauliflower, squash, onions, carrots, celery, tomatoes, broth, apricots, oil, harissa paste (if using) and spices. Add chickpeas and mix gently; season with salt and pepper. Cook on Low for 4 to 5 hours.

Stir in zucchini; increase heat to High and cook until vegetables are tender-crisp, about 1 hour. Let cool. (Make-ahead: Can be stored in airtight microwaveable container and refrigerated for up to 5 days.)

When ready to serve, warm tagine over low heat in microwave or saucepan on stovetop until heated through. Discard cinnamon stick. Drizzle with lemon juice and garnish with cilantro and almonds. Serve over couscous, if desired.

Nutritional facts PER SERVING: about

  • Iron 3.1 mg
  • Fibre 8 g
  • Sodium 250 mg
  • Sugars 14 g
  • Protein 7 g
  • Calories 190
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 30 g
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Lunch & Dinner

Vegetable & Chickpea Tagine