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Vegan Roasted Vegetable and Chickpea Tagine with Bulgur Wheat

Roasted Vegetable and Chickpea Tagine with Bulgur Wheat (vegan)

I love a bake and this tagine or casserole fits the bill nicely. It's easy to make, packed with flavour and really satisfying.

How to make a tagine

To make the tagine, I roasted the vegetables first, then added the chickpeas, tomatoes and spices. I made my Veggie Sausage and Chickpea Bake the same way and it was super tasty.

I changed my vegetables up this time and used what I had from my veg box. Butternut squash, red onion, courgette, red peppers and beetroot, which all taste great roasted.

I changed my spices too and went for a simple combination of paprika and chilli powder.

This may not be made in a traditional tagine, but it has all the flavours of a Morrocan tagine.

Roasted Vegetable and Chickpea Tagine with Bulgur Wheat

Have I convinced you to try a bake yet?

They are so easy, the oven does all the work.

You can serve them with:
  1. bulgur wheat
  2. couscous
  3. rice
  4. baked potatoes
  5. mashed potato
  6. crusty bread

print recipe
Roasted Vegetable and Chickpea Tagine with Bulgur Wheat
Vegan Roasted Vegetable and Chickpea Tagine
An easy, richly flavoured bake of roasted vegetables and chickpeas spiced with paprika and chilli powder. I serve this with bulgur wheat, but it's great with couscous, rice or mashed potatoes.
  • 1 tbsp olive oil
  • 2 red onions
  • ½ butternut squash
  • 2 red peppers
  • 2 beetroot (uncooked)
  • 1 large courgette
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin chickpeas, rinsed
  • 5 tbsp tomato puree
  • 1-2 tsp paprika
  • ½ - 1 tsp chilli powder (more if you like things spicy)
  • a good grinding of salt and pepper
  • 150ml vegetable stock (2 cubes)
1. Preheat the oven to 220c/200c fan/425f/Gas 7. 2. Prepare the vegetables. Slice the onion into thin wedges, cut the butternut squash into chunks, cut the peppers into halves, then quartered, cut the courgette into fairly thick slices and the beetroot into small wedges.3. Toss the vegetables in the olive oil and roast for 25 to 30 minutes, turning once, until soft and charred. Try to keep them in a single layer.4. Add the chickpeas, tomatoes, tomato puree, stock and spices to the pan with the vegetables and mix through. Be careful not to burn yourself, it's easily done.5. Bake for another 20-25 minutes until the sauce has thickened.6. Serve with freshly cooked bulgur wheat and I topped mine with a dollop of dairy free plain yoghurt, but you could add a dollop of sour cream if you aren't going dairy free.7. Enjoy!
Total time:
Yield: Serves 4-6


  1. I love Tagine! This dish sounds light but filling at the same time

  2. It looks delicious and colourful. yum

  3. Oooh now I'm hungry - only just gone 6am but I could so eat this now!

    1. Haha, it must look good if it's tempting you at six in the morning Jan :)

  4. That looks just perfect Jac. You're right, it's such an easy way to cook and I love the roast veg leftovers cold the following day in a tortilla wrap with a big dollop of houmous.
    Janie x

    1. Oh yea that does sound wonderful. I've not had that for a while. Nice reminder Janie!

  5. This looks so delicious. I absolutely love this kind of recipe, where everything gets roasted together in one pan and the oven does all the work. So easy and yet sooo tasty! Eb x

    1. Yes, I am all in favour of easy Eb, as you may have noticed :)

  6. looks wonderful Jacqueline - a perfect idea for packed lunches as well as midweek suppers.

  7. Looks totally delicious - made a very similar stew on my blog actually but with beans instead of chickpeas. Perfect for making a huge batch and eating throughout the week! Yummed

  8. Love simple veggie-heavy dinners like this! Especially with that big dollop of sour cream ;) Look absolutely yummy, and healthy too!

  9. Would love to buoy a real tagine so much - I think the flavor is so intense when you riots it directly in the hot fire. This recipe is a great alternative!!! xoxo Katie from 

  10. We love vegetable tagines, and I make them frequently for my cancer nutrition classes. This is a lovely and family-friendly version, Jac. I bake vegetables everyday at this time of year. On my way to the kitchen just now to make 3 butternut squash and rainbow chard lasagnes for my next set of classes! I wish you could send me a portion of this as I don't tend to eat much on my cooking days. :-)

  11. I make this only I add ground cinnamon and ground cloves which make it taste even more delicious

  12. Wow ! Thanks for the great recipe!

  13. This recipe sounds super tasty, I love your choice of vegetables, you've even included beetroot, my favourite vegetable! Serving this dish on a bed of bulgur wheat is also a great idea, I find it tastier than couscous and I prefer the texture as well. I've shared the linky everywhere:)


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x