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Chickpea tagine

A can of chickpeas can be turned into a gloriously delicious meal, by adding spices and vegetables.

Serving: 4
Time: 40 minutes
Difficulty: Easy


  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 150 g button mushrooms, sliced
  • 15 g fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp cumin
  • 300 g diced potatoes, blanched until partially soft
  • 220 g can chickpeas, drained
  • 3 medium tomatoes, chopped
  • 500ml water
  • Knorr Vegetable Stock Pot
  • 1 tbsp chopped parsley


  1. Heat the oil in a large pan.
  2. Fry the onion for a minute so it starts to soften.
  3. Add the red pepper, button mushrooms and fry for another minute, then add ginger, turmeric, cumin and stir to incorporate all the spices.
  4. Add the potatoes, tomatoes, chickpeas, water and vegetable stock pot. Simmer for 30 minutes or until all the vegetables are tender and approximately half the liquid has reduced making a light sauce.
  5. Serve with chopped parsley.

Recipe courtesy of Knorr

For more tasty vegetarian dishes, click here.