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Moroccan Vegetable Tagine Traybake with Chickpeas

 This tasty Moroccan vegetable tagine traybake with chickpeas takes minutes to make, and then the oven or air fryer does all the work. Serve with herb couscous for an easy family dinner.

Moroccan tagine traybake with chickpeas

Moroccan Vegetable Tagine Traybake with Chickpeas

My latest easy dinner recipe is a Moroccan vegetable tagine traybake with chickpeas, served with herby couscous.

Little effort is required for lots of flavour and a hearty meal that's packed with vegetables and added chickpeas for extra protein.

It only takes about 10 minutes to prepare, which is my kind of dinner.

And of course, less washing up too!

North-African Tagines

North-African style tagines are so versatile.

But traditionally it's served a bit more stew-like with flatbreads to scoop it up and it's the conical pot that gives it the name.

The couscous and it's sauce and veg or meat are cooked in a pot called a couscousiere.

Yes, we do confuse it in the West as to us it's Moroccan food, so it goes together.

Hopefully, we can be forgiven for tweaking these dishes while trying to show our appreciation of all foods Moroccan.

To find out more, check out the article Tajine and Couscous by Maroc Mama.

North African style vegetable tagine in a bowl with couscous

Tagine serving ideas

I've served this tagine traybake with couscous, but there are so many ways you could serve these roasted vegetables and chickpeas.

  • Flatbreads - with flatbreads, yoghurt and a drizzle of pesto
  • Wraps - on a wrap with salad
  • Salad - in a salad bowl with salad leaves and a creamy dressing
  • Pizza - on a pizza
  • Pasta - tossed through pasta with pesto
  • Rice - with basmati rice instead of couscous and a good dollop of mango chutney
I am sure you could think up a few more serving ideas too.

Tasty toppings

A few well-thought-out toppings can really elevate a simple dish, but keep it simple.

For this vegetable traybake, I added dollops of vegan plain yoghurt, a drizzle of pomegranate molasses and a scattering of fresh parsley.

Here are a few more toppings, just select three and change things up each time you make this tagine.

  1. Plain yoghurt - or Greek yoghurt ( vegan of course)
  2. Pomegranate molasses - for a flavour burst
  3. Balsamic drizzle - for a spot of sweetness
  4. Fresh parsley 
  5. Fresh dill
  6. Pistachios - roughly chopped
  7. Cashews - roughly chopped
  8. Pomegranate seeds
  9. Dried apricots - chopped
  10. Raisins

vegetable and chickpea traybake on baking sheet

What you need to make a Moroccan Vegetable Tagine Traybake

Here are the simple ingredients you need to make this quick and easy vegan dinner.

  1. Butternut squash
  2. Sweet potato
  3. Beetroot - plain or pickled
  4. Red onion
  5. Aubergine (eggplant)
  6. Fresh apricots
  7. Sundried tomatoes
  8. Apricot jam - or peach jam
  9. Chickpeas (tinned or soaked and cooked) 
  10. Olive oil
  11. White wine vinegar - or cider vinegar
  12. Paprika
  13. Dried thyme
  14. Salt & pepper
  15. Couscous
  16. Vegetable stock
  17. Dried dill
  18. Dried parsley
  19. Plain yoghurt - vegan
  20. Pomegranate molasses -if you can't find it, use a balsamic drizzle
  21. Fresh parsley
If you love chickpeas, also try my crispy Italian chickpeas which can be roasted in the oven or air fryer for a healthy snack.

If you love roast vegetables try this deliciously smooth vegan Boursin & roast veg pasta sauce.

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Tagine vegetables with couscous and chickpeas


Here are a few variation ideas.


  • Red pepper - or other colours of bell pepper
  • Courgette - zucchini
  • Mushrooms
  • Shallots
  • Olives
  • Cannellini beans
  • Pinto beans
  • Borlotti beans

fluffy couscous in a bowl

Adding flavour to couscous

Fresh herbs and vegetable stock add flavour to couscous, but here are some ideas for adding even more flavour.

Choose one to perk up your herby couscous.
  • Chopped olives
  • Chopped apricots
  • Pesto 
  • Apricot jam
  • Mango chutney

Can you cook this in an air fryer?

Yes, you can definitely cook a traybake tagine in an air fryer.

It's all about the dish you use.

Find something that fits and is oven-proof, you will need two or three for this quantity, but of course, you could make a smaller portion.

And remember it will cook quicker than the oven.

Air fryer with shelves

Rotate the dishes as the one on the top shelf will cook quicker.

Air fryer with drawers

Unless you are making a smaller batch, you want some sort of stand, like those found in microwaves, so you can have two layers of dishes.

Also, rotate the dishes so they cook evenly.

More vegan couscous recipes

Here are a few more vegan couscous recipes for you to try.

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Readers photo if tagine woth comment they loved the dressing.

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Moroccan Vegetable Tagine Traybake with Chickpeas recipe pin
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How to make a tasty vegan tagine with couscous

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

Vegetable Tagine with Chickpeas - Step 1

Step 1 - Vegetables

  • In one or more baking trays or roasting tins, add sliced butternut squash and sweet potato.
  • Next add aubergine (eggplant), beetroot and red onion. You can use plain or pickled beets, but not raw beets (unless you cut them into small pieces (as it needs time to cook through.
  • Lastly, add fresh apricot.

Vegetable Tagine with Chickpeas - Step 2

Step 2 - Marinade

  • Now make your marinade/dressing in a bowl.
  • Add dried thyme, paprika and apricot jam and mix well.

Vegetable Tagine with Chickpeas - Step 3

Step 3 - Chickpeas

  • Brush the vegetables with the marinade and pop in the pre-heated oven for 10 minutes.
  • Add the chickpeas and a drizzle of pomegranate molasses (or balsamic vinegar), season and pop back in the oven to roast.

Vegetable Tagine with Chickpeas - Step 4

Step 4 - Stock

  • Now make the stock and flavour it.
  • Make up a batch of vegetable stock and add dried or fresh herbs.

Vegetable Tagine with Chickpeas - Step 5

Step 5 - Couscous

  • Now to make the couscous.
  • Add the couscous to a large bowl and pour in the flavoured stock.
  • Cover with a teatowel and set aside until the tagine is ready.
  • Fluff with a fork and season with salt and pepper.

Vegetable Tagine with Chickpeas - Step 6

Step 6 - Toppings

  • Once roasted, take out of the oven and add the toppings.
  • Add a few dollops of plain yoghurt, drizzle with pomegranate molasses and a handful of fresh parsley.
  • Serve with couscous.
  • Enjoy!

tagine, roast vegetables, Moroccan vegetables, vegan tagine, couscous
Moroccan, vegan
Yield: 4
Author: Jacqueline Meldrum
Moroccan Vegetable Tagine Traybake with Chickpeas

Moroccan Vegetable Tagine Traybake with Chickpeas

This tasty Moroccan vegetable tagine traybake with chickpeas takes minutes to make, and then the oven or air fryer does all the work. Serve with herb couscous for an easy family dinner.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min


  • 1/2 butternut squash (medium), cut into chunks
  • 1 sweet potato (large), cut into chunks
  • 6 small beets (pickled or plain), halved or quartered
  • 1 aubergine (zucchini), cut into chunks
  • 1 red onion, halved and sliced thickly
  • 3 apricots, halved (stone removed) or quartered, depending on the size
  • 4 sundried tomatoes, chopped
  • 240g chickpeas (400g/14 0z tin, drained)
Marinade & Drizzle
  • 2 tablespoons apricot jam (or peach jam)
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar (or cider vinegar)
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon pomegranate molasses
  • 200g (1 generous cup) couscous
  • 500ml (2.1 cups) vegetable stock
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • pinch salt and pepper
  • 5 tablespoons vegan plain yoghurt
  • 1 tablespoon pomegranate molasses
  • 1 handful fresh parsley


  1. Preheat the oven to 200c/180c fan/400f/gas mark 6.
  2. Place your veg & apricots in an even layer in one or more sheet pans/roasting tins/baking trays.
  3. Brush with the marinade, season and roast for 10 minutes.
  4. Remove from the oven with oven gloves and add the chickpeas and a drizzle of pomegranate molasses (or balsamic drizzle).
  5. Roast for another 20-25 minutes, until starting to char.
  6. While that is cooking, make the couscous. Make up your vegetable stock and add the dried herbs. Stir once, cover and set aside.
  7. Remove the cooked veg from the oven.
  8. Add the sundried tomatoes and dollops of plain youghurt, a drizzle of pomegranate molasses (or balsamic drizzle) and some fresh parsley.
  9. Now fluff up the couscous with a fork and season with salt and pepper.
  10. Serve the tagine with the couscous.
  11. Enjoy!


You can roast the tagine in an air fryer, in 2 or 3 dishes. just remember the topis hotter, so rotate the dishes and remember it cooks quicker.

Leftovers can be added to another dish to cool and kept in the fridge in an airtight container for 3-4 days.

It's great served cold for lunch.

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  1. I was wondering what to have for dinner. Air fryer though I think as it is sweltering. Jill x

    1. Good choice! It was hot here too buy we've had rain and it feels much cooker.

    2. Did you mean cooler? Although it did feel like being in a cooker. BTW I made it last night and have the leftovers for wraps. Looking forward to lunch now. Jill x

    3. Haha yes, I am useless at typing on my phone. Hope you enjoyed your wraps too.

  2. Nicely explained and the photos are perfect to show the process, love this kind of recipes since I NEED to see how is done a certain dish, especially if I've never done it before. Thanks!

    1. Aww thanks Ava. I am glad the step by step photos helped.

  3. Oh wow, it's getting so hard to find a dish that I have not tried yet. Yet this is the one. Woohoo!

  4. This is such a tasty way to eat ALLLL the veggies. Yum!

  5. This sounds so delicious! I cant wait to try this!

  6. So many great vegetables in this tagine. I really love using beetroot and the chickpeas are always a hit with my family.

  7. Delicious! Love that it was made in a tray. I put the veggies on rice but love the flatbread idea! And the toppings list was perfect - we let everyone build their own!

  8. I love Moroccan flavors and this is one delish dish!

  9. So delicious I’m glad I made extra to have the next day.

  10. Moroccan is my absolute favourite, cooked this for a crowd and it was a hit. Couldn’t get pumpkin as it was out of season same with the apricots though could have used tinned. Used additional sweet potato and red peppers to add colour. Thanks for the recipe the left overs are going into a filo pastry for a picnic.

    1. I am so pleased you enjoyed it and yes always tweak for what you have. Those filo pastries will be good!

  11. Hi, can this be frozen and if so, before of after cooking? Tx for reading


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