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.
Spiced Chickpea & Date Tagine with Zesty Yoghurt
A flavourful tagine that’s ready in a flash. Gooey aubergine and sweet Medjool dates meet protein-rich chickpeas in a delicious tomato sauce spiced with Moroccan seasonings. Pair with flavourful quinoa to keep it filling. Drizzle with a zesty orange yoghurt for zing.
Ready in 20
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander (use half)
- 40g baby spinach (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tsp smoked paprika (use half)
- 30g Medjool dates (use half)
- 1 aubergine (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 240g chickpeas (drained) (use half) (Chickpeas, Water, Salt)
- 1 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 orange (use a quarter)
- 80g quinoa (use half) (quinoa (100%))
Nutritional Information
Calories: 510
Protein: 21g
Carbs: 76g
Fat: 16g
Ingredients
- 1 orange (use half)
- 30g Medjool dates
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 40g baby spinach
- 1 handful of fresh coriander
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 2 tsp smoked paprika
- 1 aubergine
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g passata (tomatoes, salt, citric acid)
- 80g quinoa (quinoa (100%))
Nutritional Information
Calories: 510
Protein: 21g
Carbs: 76g
Fat: 16g
Spiced Chickpea & Date Tagine with Zesty Yoghurt
A flavourful tagine that’s ready in a flash. Gooey aubergine and sweet Medjool dates meet protein-rich chickpeas in a delicious tomato sauce spiced with Moroccan seasonings. Pair with flavourful quinoa to keep it filling. Drizzle with a zesty orange yoghurt for zing.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Dice the aubergine into 1cm cubes. Roughly chop the dates. Drain and rinse the chickpeas. Dissolve half the stock cube in a jug with 200ml boiling water (150ml for 1 person).
- Heat a medium frying pan with 1 tsp oil on medium heat. Add the aubergine and cook for 3 mins. Add the baharat spice and paprika and cook for 1 min. Add the passata, chickpeas, dates, spinach and stock. Simmer for 3-5 mins, until the sauce thickens. Season with sea salt and black pepper.
- Meanwhile, zest and halve the orange. Mix the zest, juice from half the orange (to taste) and the yoghurt together in a small bowl. Add a squeeze of orange juice to the tagine (to taste). Roughly chop the coriander and stir half through the cooked quinoa.
- Serve the chickpea and date tagine with the quinoa and zesty yoghurt. Garnish with the remaining coriander.
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