Spicy Butternut and Chickpea Tagine

Spicy Butternut and Chickpea Tagine

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A vegetarian take on this North African dish infused with an exotic blend of spices!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time45 minutes


  • 15ml olive oil
  • 250g button mushrooms, sliced
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 clove crushed garlic
  • 500g butternut, peeled and cubed
  • 1.25ml Robertsons Cinnamon
  • 1.25ml Robertsons Ginger
  • 5ml Robertsons Cumin
  • 1 KNORR Vegetable Stock Pot
  • 250ml water
  • 410g tin chopped and peeled tomatoes
  • 30ml tomato paste
  • 1 tin chickpeas, drained


  • Heat 15ml of the olive oil in a large pot and sauté the mushrooms until soft then remove from the pot and set aside
  • Heat the remaining oil and fry the onion, garlic and red pepper until soft
  • Add the butternut and allow to fry for about 5 minutes
  • Add the cinnamon, ginger and cumin and fry for 30 seconds stirring continuously to release the flavour and aroma
  • Add the KNORR Vegetable Stock Pot, water, tomatoes and tomato paste, stir well then allow to simmer on a medium heat with the lid on stirring occasionally for about 25 minutes or until the butternut is soft
  • Remove the lid and add the sautéed mushrooms and the chickpeas and allow to simmer for a further 5 minutes
  • Season to taste with salt and black pepper