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.
North African-style Chickpea Tagine & Roasted Carrots
This Mindful Chef spin on North African-style tagine features chunky chickpeas, plump dried apricots and flavourful spice paste. We dish it up with fluffy rice and roasted carrots, to complete the feast.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 onion
- 4 tbsp Moroccan seasoning (cumin seeds, chilli flakes, coriander, mint, garlic, caraway, chilli powder, cayenne pepper)
- 3 carrot
- 40g flaked almonds (Nuts)
- 3 garlic clove
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 tbsp sweet harissa paste (use half) (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 1 handful of fresh coriander
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 2 pepper
- 80g baby spinach
- 460g chickpeas (Chickpeas, water, salt)
- 200g brown rice (brown rice (100%))
Nutritional Information
Calories: 603
Protein: 19g
Carbs: 67g
Fat: 20g
North African-style Chickpea Tagine & Roasted Carrots
This Mindful Chef spin on North African-style tagine features chunky chickpeas, plump dried apricots and flavourful spice paste. We dish it up with fluffy rice and roasted carrots, to complete the feast.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C. Bring a large saucepan filled with hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the onion. Heat a medium frying pan with 1 tbsp oil on medium heat. Once the pan is hot, add the onion and cook for 5-6 mins, until softened. Meanwhile, finely chop or crush the garlic. Drain and rinse the chickpeas. Rinse the spinach.
- Add the garlic to the frying pan, cook for 1 min, then add the harissa and Moroccan seasoning. Cook for 2 mins, then add the chickpeas, apricots, chopped tomatoes and 250ml hot water. Season to taste. Simmer for 18-20 mins, until slightly thickened.
- Slice the carrots into 2cm thick batons (peel optional). Cut the peppers into 2cm squares. Place the veg on a lined baking tray and toss with 1 tbsp oil and a pinch of seasoning. Bake for 20-25 mins / air fryer 15-18 mins, turning once, until soft and golden. In the final 2-3 mins of roasting, add the almonds to the tray until golden and toasted.
- Roughly chop the coriander. Once the carrots are cooked, stir the spinach through the carrot tray to wilt.
- Serve the chickpea tagine with rice and roasted veg. Garnish with coriander and toasted almonds.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.