Spring Vegetable and Chickpea Tagine with Harissa Couscous

Overview

This Spring Vegetable and Chickpea Tagine with Harissa Couscous is a nourishing, plant-based Moroccan-inspired dish that celebrates the freshness of spring vegetables combined with heartiness from chickpeas and warming Moroccan spices. Slow-simmered to develop deep, complex flavors, the tagine is complemented by a light, fluffy harissa-spiced couscous providing a gentle heat and vibrant color.

Why you’ll love it

• Flavorful and aromatic: The blend of ras el hanout spices with harissa gives the dish an authentic and warming taste.
• Nutritious and balanced: Combines protein-rich chickpeas with seasonal vegetables for a wholesome meal.
• Vegan and adaptable: Plant-based with easy gluten-free option using gluten-free couscous or quinoa.
• Comforting yet fresh: Slow cooking melds flavors, while spring vegetables keep it light.

Ingredient notes

• Chickpeas: Use canned chickpeas for convenience or cook dried chickpeas in advance.
• Spring vegetables: A mix of zucchini, asparagus, peas, and carrots create texture and freshness.
• Ras el hanout: A traditional Moroccan spice mix; available in specialty stores or online.
• Harissa paste: A Tunisian chili paste that adds smoky heat; adjust quantity to taste.
• Couscous: Use fine Moroccan couscous or quick-cooking varieties; for gluten-free, substitute with millet or quinoa.

Step-by-step

Heat 2 tbsp olive oil in a large heavy-bottomed pot or tagine over medium heat. Add 1 finely diced onion and 3 minced garlic cloves, sauté until softened and fragrant, about 5 minutes.

Stir in 2 tsp ras el hanout, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and a pinch of salt. Cook for 1 minute to toast the spices.

Add 1 large diced carrot, 1 small diced zucchini, 100g (3.5 oz) chopped asparagus tips, and 100g (3.5 oz) frozen peas. Stir to coat the vegetables with spices.

Pour in 400g canned chopped tomatoes (14 oz) and 240ml (1 cup) vegetable broth. Bring to a gentle simmer.

Add 400g (1 can, drained and rinsed) chickpeas. Cover and reduce heat to low. Simmer gently for 30 minutes until vegetables are tender and sauce thickens.

While the tagine simmers, prepare the couscous. Place 250g (about 1 1/4 cups) couscous in a large bowl. Boil 300ml (1 1/4 cups) water with 1 tbsp olive oil and 1 tsp salt.

Pour boiling water over couscous, cover tightly with a lid or cling film. Let stand for 5 minutes, then fluff with a fork. Stir in 1 tbsp harissa paste (adjust to taste) and fresh chopped coriander or parsley.

Once the tagine is ready, taste and adjust seasoning with salt and pepper. Serve hot alongside harissa couscous with fresh herb garnish.

Serving & storage

Serve this tagine hot, garnished with fresh coriander or parsley, a wedge of lemon for squeezing, and optional toasted almonds for texture. For a gluten-free meal, substitute couscous with quinoa or millet prepared similarly.

Storage: Cool leftovers to room temperature within two hours and store in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove to preserve flavors and texture.

Food safety: Ensure leftovers are reheated to 74°C (165°F) before consuming.