Mushroom & Chickpea Tagine

Cooking time
Serves2 people
Mushroom & Chickpea Tagine

Hot harissa and sweet honey make this veggie tagine a dish full of contrasts. It’s packed with chunky mushrooms and nutty chickpeas, and there’s couscous on the side to soak up every drop.

1 rating


  • 1 leek
  • 400g souping mushrooms
  • 50g dried apricots
  • 400g tin of chickpeas
  • ½-1 tsp harissa paste
  • 2 tsp ras al hanut
  • 2 tsp honey
  • 400g chopped tomatoes
  • 75g wholewheat couscous
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml boiling water
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1. Trim the roots and top 3cm off the leek, then halve it and rinse out any grit. Finely slice it. Put a medium pan on a medium heat and add ½ tbsp olive oil and the leek. Season with a pinch of salt and pepper. Fry for 6 mins, stirring often, till the leek has softened and started to brown.
2. Meanwhile, tear the mushrooms into bite-sized pieces. Roughly chop the apricots. Drain and rinse the chickpeas. Fill and boil your kettle.
3. Stir the mushrooms into the softened leek and fry for 5 mins, stirring often, till the mushrooms look juicy. Meanwhile, fill your kettle and boil it.
4. Add the dried apricots and chickpeas to the pan. Add ½-1 tsp harissa paste (it’s spicy, so use as much or as little as you prefer. You can always add a little to start and then add more at the end), 2 tsp ras al hanut and 2 tsp honey (keep the rest for later). Tip in the chopped tomatoes. Pop on a lid, bring to the boil, then turn the heat down and simmer for 10 mins till slightly thickened and the chickpeas are tender.
5. While the tagine simmers, tip the couscous into a heatproof bowl. Pour in 150ml boiling water. Swirl with a fork, cover the bowl with a plate and set aside for 10 mins. The couscous will soak up the water and become tender.
6. Taste the tagine and add more salt, pepper, honey or harissa if you think it needs it. Fluff the couscous with a fork and divide between 2 warm plates or bowls. Top with the tagine and serve.
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