Aubergine & Bean Tagine with Quinoa & Pomegranate

Serving size

1 person 2 people 4 people

Ingredients

75g seasonal tomatoes
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)
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

75g seasonal tomatoes (use half)
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)
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	65Kcal	455Kcal
	272kJ	1903kJ
Fat	1.3g	9.0g
of which saturates	0.2g	1.3g
Carbohydrates	9g	61g
of which sugars	3.0g	21g
Protein	2.2g	15g
Salt	0.22g	1.5g
Fibre	2.6g	18g

Back

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

Aubergine & Bean Tagine with Quinoa & Pomegranate

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

Roast the aubergine & cook the quinoa

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

Prep & build the tagine

Thinly slice the pepper and onion. Halve the tomatoes. Thinly slice the garlic. Drain and rinse the beans
Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion and pepper and cook for 3-4 mins until softening. Season with salt and pepper
Add the garlic and Middle Eastern spice to the pan and cook for 1 min, then add the beans, passata, stock, tomatoes, and 150ml water (75ml for 1 person). Simmer for 8-12 mins, until the sauce has thickened. Add a splash of water if it gets too dry. Season with salt and pepper

Finishing touches & plate up

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