Date posted: 23/08/2018

Moroccan style chickpea tagine

  • Serves 4
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Olive oil 3 tsp
Large red or white onion, finely diced 1
Garlic 4 cloves, thinly sliced
Everyday Favourites cayenne pepper ¼ tsp
Everyday Favourites ground cumin 1 tsp
Everyday Favourites oregano 1 tsp
Tomato paste 2 tbsp
Everyday Favourites clear blossom honey 2 tsp
Water 350ml
Everyday Favourites raisins 120g
Chef William broth mix ((pearl barley, yellow split peas, green split peas, marrowfat peas, red split peas) 240g
Chef William chickpeas (rinsed & drained) 120g


  1. Heat the oil in a large skillet over medium-high heat.
  2. Sauté the onions for approximately three minutes, tossing frequently until soft. Then, the sliced garlic and cook for a further three minutes.
  3. Add the cayenne pepper, cumin, oregano, tomato paste, honey and one cup of water. Stir well and season to taste. Combine the raisins and chickpeas, cover, and simmer on a medium heat for around 45 minutes, stirring occasionally.
  4. Add the broth mix and cook for a further 20 minutes, ensuring all the vegetables are softened and the mixture is thick. If necessary, add more water along the cooking process until the desired thickness is reached.
Serve with toasted pitta bread and natural yoghurt. Optional Ingredients for the finishing touch: 
  • Chorizo
  • Spinach
  • Toasted almonds
  • Fresh or dried apricots
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