Contains gluten. Check the ingredients if you cook for someone with allergies. May also contain sulphites.
Chickpeas and aubergine stewed slowly with tomatoes, dried apricots and olives — sweet, salty and deep, ladled over fluffy couscous. North African one-pot cooking at its most generous, entirely from plants.
15 minPrep
35 minCook
50 minTotal
4Serves
Chickpea Tagine with Couscous
by · Medium
Vegan
Source of protein
High fibre
Low fat
Low sugars
Contains gluten. Check the ingredients if you cook for someone with allergies. May also contain sulphites.
Chickpeas and aubergine stewed slowly with tomatoes, dried apricots and olives — sweet, salty and deep, ladled over fluffy couscous. North African one-pot cooking at its most generous, entirely from plants.
15 minPrep
35 minCook
50 minTotal
4Serves
Nutrition
Per serving · 0.4 kg
492kcal2066 kJ
Protein17.5 g35%
Carbohydrate87.8 g34%
Net carbs †67.8 g
Sugars15 g17%
Fibre20 g
Fat11.8 g17%
Saturates1.58 g8%
Salt †1.22 g20%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
mixing bowl
santoku knife
tagine
wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
480 g
Chickpea mature, canned, drained
1 g
Cinnamon ground
1 g
Turmeric ground
2 piece
Garlic raw≈ 10 g
300 g
Aubergine raw
10 g
Ginger root raw
10 g
Chilli pepper red, raw (optional)
60 g
Apricot dried
25 ml
Olive oil
1 pinch
Pepper black, dried
2 g
Paprika
1 piece
Onion raw≈ 110 g
400 g
Tomato raw
1 pinch
Common salt/table salt
200 g
Couscous (durum wheat) raw
20 ml
Lemon juice
2 g
Cumin seed
40 g
Olives green, pickled, drained
1 pinch
Parsley leaf raw
Instructions
1
Dice the onion, garlic, ginger, chilli, aubergine and tomatoes on a cutting board with a santoku knife; halve the dried apricots.
2
Heat the olive oil in the tagine (or a heavy pot) and soften onion, garlic, ginger and chilli for 3 minutes. Add the aubergine and brown for 5 minutes, stirring with a wooden spoon. Stir in the ground cumin, the cinnamon, the turmeric and the paprika and let them toast for a minute.
3
Add tomatoes, chickpeas, apricots, olives, salt and black pepper with a glass of water. Cover and stew gently for 25 minutes.
4
Cover the couscous with boiling water in a mixing bowl, let it swell 5 minutes and fluff. Serve the tagine on the couscous with the lemon juice and parsley.
Before you start
You'll need
cutting board
mixing bowl
santoku knife
tagine
wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
480 g
Chickpea mature, canned, drained
1 g
Cinnamon ground
1 g
Turmeric ground
2 piece
Garlic raw≈ 10 g
300 g
Aubergine raw
10 g
Ginger root raw
10 g
Chilli pepper red, raw (optional)
60 g
Apricot dried
25 ml
Olive oil
1 pinch
Pepper black, dried
2 g
Paprika
1 piece
Onion raw≈ 110 g
400 g
Tomato raw
1 pinch
Common salt/table salt
200 g
Couscous (durum wheat) raw
20 ml
Lemon juice
2 g
Cumin seed
40 g
Olives green, pickled, drained
1 pinch
Parsley leaf raw
Instructions
1
Dice the onion, garlic, ginger, chilli, aubergine and tomatoes on a cutting board with a santoku knife; halve the dried apricots.
2
Heat the olive oil in the tagine (or a heavy pot) and soften onion, garlic, ginger and chilli for 3 minutes. Add the aubergine and brown for 5 minutes, stirring with a wooden spoon. Stir in the ground cumin, the cinnamon, the turmeric and the paprika and let them toast for a minute.
3
Add tomatoes, chickpeas, apricots, olives, salt and black pepper with a glass of water. Cover and stew gently for 25 minutes.
4
Cover the couscous with boiling water in a mixing bowl, let it swell 5 minutes and fluff. Serve the tagine on the couscous with the lemon juice and parsley.
Nutrition
Per serving · 0.4 kg
492kcal2066 kJ
Protein17.5 g35%
Carbohydrate87.8 g34%
Net carbs †67.8 g
Sugars15 g17%
Fibre20 g
Fat11.8 g17%
Saturates1.58 g8%
Salt †1.22 g20%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.