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Mixed Bean and Vegetable Tagine with TzatzikiHarry Weir and Brian Clarke

Mixed bean and vegetable tagine with tzatziki

A delicious recipe that's easy to make.

Serving: 4
Time: Less than an hour
Difficulty: Easy


  • 2 red onions, diced
  • 2 white onions, diced
  • 2 courgettes, diced
  • 3 mixed peppers, diced
  • 1 aubergine, diced
  • 50ml olive oil
  • 4 garlic cloves, sliced
  • 2 red chillies, diced and deseeded
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin powder
  • 100ml red wine
  • 4 rosemary sprigs
  • 800g chopped tomatoes
  • 500g kidney beans, cooked
  • 500g butter beans, cooked
  • 500g chickpeas, cooked
  • 1 teaspoon sea salt

For the tzatziki:

  • ¼ cucumber, grated
  • 1 pinch salt
  • 1 lemon, juice only
  • ½ clove garlic, puréed
  • 150ml Greek yoghurt


  1. Dice up your vegetables into 2.5cm cubes and sweat off with the garlic and chilli, then add your cumin and cayenne spices.
  2. Add the red wine, cook off for a few minutes, before adding the rosemary and the chopped tomatoes. Let this come up to the boil. Once this has, turn down to simmer and add your mixture of beans and chickpeas. Season.
  3. Start making your tzatziki by grating your cucumber. It’s important to get your grated cucumber and give it a squeeze in a tea towel to get rid of its juices. Add the salt to the cucumber, then the lemon juice and garlic and finally the yoghurt.
  4. Check the tagine for seasoning and serve.

Recipe credit: The Duck at Marlfield House

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Buy a nice flatbread for dunking into the tagine.