01/10/2026
October food is a little warmer, but we can often still get some of the more summer veggies. You can use what you like, to make a veggie tagine, so use what works for you 🥰
Serves 4
1 medium aubergine chopped into cubes
2 carrots in chunks
A mixture of peppers: I used 1/2 yellow, green and red
1 courgette chopped in chunks
1/2 large sweet potato in chunks
mushrooms chopped
a large handful of baby spinach
1 medium onion, chopped
3-4 whole garlic cloves (peeled)
1 400ml jar of diced tomatoes or a homemade tomato blend (as I used)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 400ml jar/tin chick peas, drained and rinsed
Mint to garnish
Method
Preheat the oven to 200 degrees and place all the chopped veggies, excluding onion onto parchment paper. Roast for 25 minutes.
Whilst the veggies are roasting, heat a deep pan (or tagine) over medium heat and saute the garlic, mushrooms and onion in a little olive oil for 5-10 minutes until the onion start to brown. add the spices and chickpeas, stirring to coat the chickpeas.
When the roast veggie are ready, add them to the spice mix with the tomato sauce. Stir gently to combine and simmer for another 15 minutes.
Top with fresh mint and serve
Works well with quinoa, rice, and also topped with feta and pomegranate seeds if desired.
