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Chickpea and Spinach Tagine with Yogurt Recipe




  • 1tbsp ghee, smen or argan oil, or 1tbsp olive oil plus 1tbsp butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 25g/a 1inch piece of fresh ginger, peeled and finely chopped
  • 1tsp cumin seeds
  • 250g cooked chickpeas
  • 1tsp ground turmeric
  • 1–2tsp Ras el Hanout (a mixture of ground black peppercorn, cloves, aniseed seeds, nigella seeds, allspice berries, cardamom seeds, ground ginger, ground turmeric, coriander seeds, mace, cinnamon bark, dried mint, dried red chilli, dried lavender and rose buds)
  • 500g spinach, steamed and roughly chopped
  • 2–3tbsp thick, creamy (vegan) yogurt
  • ½tsp paprika
  • sea salt and freshly ground black pepper


Heat the ghee in the base of a tagine or in a heavy-based saucepan, add the onion, garlic, ginger and cumin seeds and sauté until they begin to colour. Toss in the chickpeas, coating them in the onion mixture, and stir in the ground turmeric and Ras el Hanout. Add the spinach and 150ml water. Put the lid on the tagine and cook over gentle heat for 10–15 minutes.

Season the tagine with salt and pepper, swirl in the yogurt, dust with the paprika and serve immediately.

Recipe courtesy of Vegetarian Tagines & Couscous by Ghillie Basan, published by Ryland Peters & Small. Photography by Steve Painter.


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