For Chickpea Tagine with Lemon Couscous & Harissa YogHurt (Vegan)



Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients for the tagine:
• 1 tbsp olive oil
• 1 thumb-sized piece of ginger, finely chopped
• 2 garlic cloves, finely sliced
• 1 tsp cumin
• 1 tsp mixed spice
• 1 tsp Ras el Hanout
• 1 tbsp harissa paste
• 1 courgette
• 1 aubergine
• 1 red pepper
• 400g tin chickpeas
• 300ml vegetarian stock
• 100g dried apricots

For the couscous:
• 250g couscous
• 8 Opies lemon slices, very finely chopped
• 4 tbsp raisins
• 400ml vegetarian stock
• 20g coriander
• 4 tbsp flaked almonds

For the harissa yoghurt:
• 150g vegan Greek yoghurt
• 2 tbsp harissa paste
• Pinch salt

Where to buy:
• Opies Sliced Lemons with Lemon Juice (350g) available from Tesco, Morrisons, Sainsbury’s, Waitrose, Booths, Ocado and independent retail stores from £1.75

Featured in:
January 2023

About Veganuary
Veganuary is an annual challenge run by a UK non-profit organisation that promotes and educates about veganism by encouraging people to follow a vegan lifestyle for the month of January.

Since the event began in 2014, participation has increased each year with 400,000 people signed up to the 2020 campaign.

A survey conducted by Veganuary revealed that more than a third (36 percent) of non-vegans who signed up planned to stay vegan after the challenge ended, while 20 percent of those said the chief reason for remaining vegan was because they found it easier than expected.

During the 2022 campaign, more than 620,000 people took up the pledge to try a vegan diet, while more than 1,540 new vegan products and menu options were launched. For more information visit

• Place a heavy based pan over a medium heat and add the oil, garlic and ginger. Allow to heat up and fry until it starts becoming fragrant. Add the spices, frying for a further minute, followed by the harissa paste. Fry for another two minutes.
• Cut the vegetables into chunks and add them into the dish as you go. Pour in the chickpeas (with their water). Cover with the vegetable stock and season well. Bring to the boil and then down to a simmer. Place a lid on the pan and allow to cook for 45 minutes. Remove the lid to enable the stew to reduce and thicken.
• When nearly ready to serve, prepare the couscous. Place the dried couscous, raisins and lemons into a bowl and cover with boiling hot stock. Place a tea towel over the top and allow it to absorb the water and become light and fluffy. Mix through the coriander and toasted almonds.
• Mix the harissa yoghurt ingredients together and serve over the top of the tagine.

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