Vegetable Tagine with Olives, Eggplant and Chickpeas

Vegetable Tagine with Olives, Eggplant and Chickpeas

Sophie Gilliatt and Katherine Westwood share their recipe for Vegetable Tagine with Olives, Eggplant and Chickpeas, that will keep for three days in the fridge and is suitable for freezing.

Prep time:

Cooking time:

Total time:

Serves: 4

400g butternut squash or sweet potato (peeled weight), diced into 3 cm cubes

3 tbs olive oil

2 tsp salt

1 small aubergine, approximately 350 g, cut into 4 cm chunks

1 courgette, cut into 3 cm chunks

1 large brown onion, chopped

1 red pepper, seeded and cut into thick strips

2 garlic cloves, crushed

1 x 3 cm piece ginger, grated

3 tsp ground coriander, toasted

1½ tsp ground cumin, toasted

½ tsp ground allspice

½ tsp mild paprika

1 heaped tsp caraway seeds, toasted and ground

400g tinned chopped tomatoes

4 long green chillies

2 tbs honey

400g tinned chickpeas, drained and rinsed

50g (1 handful) kalamata

olives, pitted

  1. Defrost before reheating gently - the pumpkin or sweet potato will be delicate.
  2. Preheat the oven to 180°C (350°F). Line two baking trays with baking paper. Toss the pumpkin in 1 tablespoon of the oil and 1/4 teaspoon of the salt, and the eggplant and zucchini in 1 tablespoon of the oil and 1/4 teaspoon of the salt and spread over the two trays. Don't overcrowd the vegetables, ot they'll stew instead of roast. Roast in the oven for around 35 minutes for the pumpkin, and 25 minutes for the eggplant and zucchini till everything is caramelised and cooked through.
  3. Meanwhile, slowly cook the onion, red capsicum, garlic and ginger in the remaining 1 tablespoon of oil and 1 teaspoon of salt in a large saucepan over low heat for 10-15 minutes. When soft and translucent, add the spices and the tomatoes. Add the whole chillies (in one piece, stalk and all), then 400 ml (14 fl oz) of water. Simmer for 30 minutes, then add the honey. Add the roast vegetables, chickpeas and olives to the spiced broth. Stir together gently, adding more water if it is too thick. Taste for seasoning.
  4. Serve with couscous, chopped herbs and garlic yoghurt sauce.
  5. Garlic Yoghurt Sauce: Combine 260 g (91/2 oz/1 cup) Greek-style yoghurt with 1-2 crushed garlic cloves, a good pinch of salt and 1 tablespoon lemon juice. Beat together, taste for balance and adjust. Easy, hey?
  6. Couscous: To lift your couscous up a notch, use stock instead of water (following the instructions on the packet). After it has cooked, fluff it up with a fork, then stir through any combination of chopped fresh herbs, toasted almonds and pistachios, diced preserved lemon, pomegranate seeds, thinly sliced spring onions (scallions) and currants or barberries. Maybe not all at once, though you could give it a whirl.

The Dinner Ladies by Sophie Gilliatt and Katherine Westwood Photography by Ben Dearnley. £14.99 Murdoch Books

Photographs: Ben Dearnley
Recipes Type: Main Courses

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