Aubergine & Butterbean Tagine with Quinoa

Serving size

1 person 2 people 4 people

Ingredients

10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
1 tbsp middle eastern spice

(Coriander, Ginger, Cinnamon, Cassia, Cardamom, Kalonji Seeds, Galangal, Pimento, Mace, Nutmeg, Cumin, Black Pepper, Rose Petals, Chilli Powder, Cloves)
75g seasonal tomatoes
200g passata

(tomatoes, salt, citric acid)
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
80g quinoa

(Quinoa 100%)
2 garlic clove
1 onion
1 aubergine
75g pomegranate seeds
1 handful of fresh flat-leaf parsley
1 pepper

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	65Kcal	450Kcal
	271kJ	1885kJ
Fat	1.3g	9.1g
of which saturates	0.2g	1.4g
Carbohydrates	9g	60g
of which sugars	3.0g	21g
Protein	2.2g	15g
Salt	0.23g	1.6g
Fibre	2.6g	18g

Ingredients

10g veg stock powder (use half)

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
75g seasonal tomatoes (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
1 tbsp middle eastern spice (use half)

(Coriander, Ginger, Cinnamon, Cassia, Cardamom, Kalonji Seeds, Galangal, Pimento, Mace, Nutmeg, Cumin, Black Pepper, Rose Petals, Chilli Powder, Cloves)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
80g quinoa (use half)

(Quinoa 100%)
1 pepper (use half)
1 onion (use half)
1 handful of fresh flat-leaf parsley (use half)
75g pomegranate seeds (use half)
1 aubergine (use half)
2 garlic clove

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	70Kcal	493Kcal
	292kJ	2061kJ
Fat	1.9g	13g
of which saturates	0.3g	2.0g
Carbohydrates	9g	61g
of which sugars	3.0g	21g
Protein	2.2g	15g
Salt	0.22g	1.6g
Fibre	2.6g	18g

Back

Vegan 2/3 daily fibre 5 of 5 a day Low sat fat

Aubergine & Butterbean Tagine with Quinoa

Prep time: 20 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Vegan

Calling all tagine-lovers: Starring gooey roasted aubergines and fibre-rich butterbeans, simmered in spiced tomato sauce. Soak up all the flavour with a side of fluffy quinoa and pomegranate seeds for sweetness.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C.
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve & a measuring jug

Cook the quinoa & roast the aubergine

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Dice the aubergine into 2cm cubes. Place the aubergine onto a lined baking tray, toss with 1 tsp oil, and roast in the oven for 20-25 mins / air fryer 15-18 mins

Prep the tagine

Thinly slice the pepper and onion. Halve the tomatoes. Thinly slice the garlic. Drain and rinse the butterbeans
Once hot, add the onion and pepper and cook for 3-4 mins until softening. Add the garlic and moroccan spice to the pan. Add the butterbeans to the pan along with the passata, stock, tomatoes. and 150ml of water (75ml for 1 person). Simmer together for 8-12 mins, until the sauce has thickened. Add a splash of water if it gets too thick. Season with salt and pepper

Finishing touches

Roughly chop the parsley
Once cooked, stir the aubergine into the tagine and season with salt and pepper
Share the tagine between bowls with the quinoa alongside. Garnish with the parsley and pomegranate seeds