Spiced Vegan Tagine with chickpeas

Hey guys,

I haven’t posted anything for a while. It doesn’t mean that I stopped cooking healthy meals but let’s say that I wasn’t focused on blogging anymore.

For a matter of fact, I’m quite nostalgic because I enjoyed sharing recipes with you.

So I came back for two reasons. First of all because I missed sharing VG recipes &  healthy tips. Secondly, because too often, people tease me about being a weekday veg and others for being weekday veg AND a black woman. Apparently, it’s still weird in 2017 to be Afro-Caribbean and vegetarian (or vegan) friendly.

Afro-Caribbean Vegan dishes are not only feasible but they also taste really great. Remember I’ve cooked a vegan colombo before.

Let’s have a look at this a delicious revisited vegan tagine! You’ll love it, I promise!


  • Prep. time: 30 min
  • Cook time: 1 hour
  • Servings: 6


  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • ½ juice lime
  • 2 tablespoons honey
  • 2 zucchinis
  • 3 sweet potatoes
  • 400g chickpeas in water
  • Dried prunes, to taste
  • Fresh coriander, chopped, to taste
  • 2 teaspoons ras el hanout
  • 1 teaspoon harissa
  • Salt & pepper, to taste
  • Olive oil
  • Water
  • Foil



  1. Sauté the onions and garlic with some olive oil for 10 minutes, make sure you don’t burn them.
  2. Peel the zucchinis and sweet potatoes and cut them into small cubes.
  3. Add to the onions.
  4. Add the chickpeas with the water.
  5. Cut the prunes into pieces and add them to the preparation.
  6. Put salt, pepper, harissa and ras el hanout.
  7.  Add the coriander
  8. Add the lime juice & the honey
  9. Add water to cover the vegetables. Be careful here, don’t add too much water, just enough to cover the veggies.
  10. Place a sheet of foil on the top of the pan and make small holes with a fork.
  11. Cook over low heat for 1 hour. Check from time to time that it does not burn and add more water if necessary.

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