Harissa & Apricot Tagine

Tagine is such a unique dish as it has some spice, sweetness and is also quite rich! This Tagine is packed with lots of veg and you will definitely be going back for seconds!

Ingredients (serves 2-3):

  • 1 tbsp Olive Oil
  • 4 Garlic Cloves, finely chopped
  • 2 chopped Celery Sticks
  • 1 large Sweet Potato chopped into chunks (with the skin left on)
  • 1 tin drained Chickpeas
  • 1 tsp ground Harissa
  • 1 tsp Smoked Paprika
  • 2 tsp Cumin
  • 1/2 tsp Ginger
  • 1/4 tsp Cinnamon
  • 1 tin chopped Tomatoes
  • 1 tbsp Balsamic Vinegar
  • 1 Vegetable Stock Cube
  • 1 tsp Tomato Purée
  • 10 chopped dried Apricots
  • Handful of fresh Kale (stalks removed)
  • 1 tbsp Nutritional Yeast Flakes

To Serve:

  • Cooked Quinoa and Bulgar Wheat
  • Fresh Spinach
  • Warm Tortilla Wrap (optional)


  1. In a medium saucepan on a low heat, sauté the Garlic and Celery in the Olive Oil for 5 minutes, or until softened
  2. Add the Sweet Potato to the pan and then coat with all of the spices for 1 minute
  3. Then add the chopped Tomatoes, Balsamic Vinegar, Chickpeas, Tomato Puree, Stock Cube, Apricots and combine well
  4. Bring to the boil and then cover with a lid and simmer on a low heat for 30-40 minutes, stirring every 10 minutes
  5. While the Tagine is cooking, cook the Quinoa and Bulgar according to packet instructions (I cook them together in one pan)
  6. In the last 5 minutes, add the Kale and Nutritional Yeast Flakes to the Tagine and combine well
  7. Serve in a big hearty bowl and enjoy!

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