Vegan Sweet Potato, Aubergine & Chickpea Tagine

The tagine is both the name of the slow-cooked North African stew and the conical earthenware pot in which it is traditionally prepared.

Originating from the Berber people of the Maghreb region, the unique shape of the pot allows steam to condense and drip back into the food, ensuring the ingredients remain moist and tender during long cooking periods.

Historically, tagines were designed for efficiency in arid climates, requiring minimal water to cook tough cuts of meat or seasonal vegetables. While meat-based versions are common, the region has a long tradition of vegetable-centric cooking, often incorporating dried fruits like apricots or prunes to create a characteristic sweet-and-savoury profile.

The use of chickpeas and root vegetables reflects the agricultural staples of the region, providing essential proteins and carbohydrates. Over time, the dish has evolved from a rustic home-cooked staple into a globally recognised symbol of Moroccan and Algerian hospitality.

In modern culinary contexts, the tagine has been adapted for various dietary needs, including vegan versions that maintain the authentic spice profiles of cumin, cinnamon, and paprika. It remains a centerpiece of communal dining, typically served in the pot it was cooked in to keep the food warm throughout the meal. ■

See the full recipe for Vegan Sweet Potato, Aubergine & Chickpea Tagine