Spicy Vegan Chickpea and Sweet Potato Tagine

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Sweet Potato Tagine, Health Room

A good plateful of hearty tagine

Serves: 2-3                                                                        Cooking time: About 1 hour 45 min 

A couple of weekends ago, we thought we’d try something a little different to the usual curries, beans and stir frys; and we had a go at making a plant based tagine…

Sweet from the dried fruit and sweet potatoes, and spicy from the Moroccan spice blend – the tagine goes great with some quinoa or cous cous, and a little hummus and gluten free bread on the side. Although, what doesn’t go well with a little hummus and gluten free bread?

We used an actual tagine dish, a red one that looks pretty badass, but a regular casserole dish will do just fine.

A slow cooker can work well too. You could stick the tagine on to cook before work or uni in the morning and it should be nicely done by the time you get back in the evening.

Just don’t blame me if anything catches fire whilst you’re out…

Sweet Potato Tagine 2


  • Quinoa or cous cous
  • 2 medium sweet potatoes
  • 3 medium carrots
  • 1 red onion
  • 2 garlic cloves
  • 1 tin chickpeas
  • A few handfuls each of raisins and dried apricots
  • About a litre of low salt veg stock
  • Moroccan spice mix – a blend of paprika, ground coriander, cinnamon, chilli, cardamom, allspice and cloves.


  1. Preheat the oven to 150 C.
  2. Chop the onion, carrots, and sweet potato into small chunks, and mince the garlic.
  3. Lightly sautee the onions and garlic for 5 minutes in water.
  4. Once they’re soft, add the onions and garlic to the tagine, along with the potatoes, carrots, spices, and enough stock to cover.
  5. Cook in the oven for about 1 hour, at which point, add the chickpeas and dried fruit.
  6. Cook the tagine for a further 30-45 minutes. You’ll probably want to think about getting the quinoa or cous cous ready at this point too.
  7. Serve up, maybe with a little bit of steamed kale, hummus and gluten free bread. And hopefully enjoy!


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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

4 Responses to “Spicy Vegan Chickpea and Sweet Potato Tagine

  • Marty Roddy
    4 years ago

    I love the combination of foods in this recipe- I need to make it in this way (tagine idea is very cool).
    Served with parboiled kale- used as a wrap to pick up the foods and enjoy the complete nutritional blend.

    Would be a great meal one week with quinoa and next time around with couscous.

    I will make this in the future and note it and a link on my running blog.


  • This sounds really great and easy, which means I can do it!

Trackbacks & Pings

  • Simple Vegan Dahl Recipe :

    […] As with most recipes I make, this shouldn’t take you more than about half an hour to prepare and cook. It’s also another one that’s great for batch cooking, like this Vegan Chilli or this Tagine. […]

    4 years ago

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