Aubergine and Bean Tagine (Vegan High-Protein)
A warming, delicious and high-protein Aubergine and Bean Tagine made in 30 minutes and packed with flavour. This recipe is naturally plant-based, gluten-free and is full of vegetables and beans.
If you love a good tagine, this recipe is proof that you don’t need meat or dairy to make a really satisfying, wholesome and delicious tagine. It’s hearty, fulfilling and even meat-eaters will love this recipe. it’s made with “meaty” aubergines, lots of beans and the classic tagine spices (which are making ourselves). There are a few top ingredients that take the recipe to the next level but you will already have these at home.
Why will I love this?
This tagine is so delicious:
- Cosy, warming, comforting and saucy
- Loaded with Moroccan-style spices
- Spiced, warming, slightly sweet, slightly tangy and also tomatoey
- Made with wholesome plant-based ingredients
- Naturally gluten-free, dairy-free and egg-free
- Easily nut-free
- Vegan, high protein and high fibre
- Easy and quick to make in 30 minutes
- Great for midweek meals and for meal prep
- Lasts well in the fridge or freezer
- Great for all the family
- Delicious with couscous, rice, quinoa or other wholegrains
- Great for mopping up with pitta breads
If you already love the sound of this tagine then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you probably already have them all. You can see the weights in the recipe card and see my favourites in the “shop the recipe” section below.
For the spice blend:
- Cinnamon
- Ground coriander
- Ground cumin
- Ground ginger
- Ground nutmeg
- Smoked paprika
- Ground cardamom
And for the tagine:
- Olive oil: for frying in, and you can use other oils as you like.
- Onion: red or white onion are great here.
- Garlic and ginger: fresh is best for adding more flavour.
- Aubergine: aka eggplant adds tons of texture to this dish and makes it hearty and wholesome.
- Tomato puree: to add richness.
- Tamari soy sauce: for umami-depth of flavour and to help de-glaze the pan and keep all the lovely spices.
- Chopped tomatoes: a tin of chopped plum tomatoes is great here.
- Harissa paste: this one may surprise you but it adds tons of flavour. My favourite is rose harissa, but any will do.
- Medjool dates: these add little chunks of chewy sweetness that works so well in Moroccan-inspired dishes like this tagine recipe. you can also try raisins or sultanas or chopped dried apricots.
- Beans or chickpeas: and beans or chickpeas are great here like black beans, kidney beans, carlin peas, regular chickpeas or white beans. I also use the liquid from the tin of beans to make this tagine really saucy.
- Balsamic vinegar: for adding into the sauce to add some tang. A lot of recipes call for pomegranate molasses which not everyone has at home, here as balsamic adds a similar flavour.
To serve:
I like to add some swirls of coconut yoghurt, avocado slices, crushed walnuts (or seeds), fresh herbs like coriander or parsley and some pomegranate. I also serve this with wholegrains and/or pitta breads.
Is this gluten-free and nut-free?
Yes this is naturally gluten-free just make sure your wholegrain or pitta breads and gluten-free. To keep it nut-free, skip the walnuts on top and replace them with sunflower seeds or leave them off all together. Also check that your harissa paste does not contain nuts.
How do I make this?
This is easy to make in a few steps:
- Mix together the spices: to make our homemade tagine spice blend (you will have some leftover).
- Fry off the onion and garlic with ginger: until softening.
- Add in the aubergine and fry until soft: before adding the spices.
- Add in the tomatoes, harissa, sauces, dates and beans: and allow to bubble and simmer for 10-15 minutes.
- Serve warm with swirls of coconut yoghurt and pitta breads: or other wholegrains with avocado slices, herbs, walnuts and pomegranate.
How long will this last?
This will keep for 2-3 days in the fridge, in sealed containers, or for 1 month in the freezer and allow to defrost before warming back up.
What else can I make?
For more 30-minute vegan meal ideas, how about:
- Creamy Harissa Aubergine Beans
- Butterbean Squash and Almond Curry
- Creamy Bean and Aubergine Caponata
- Purple Roasted Cauliflower with Creamy Garlic Beans
- Black Bean Tomato Curry with Mushrooms
Aubergine and Bean Tagine (Vegan High-Protein)
A warming, delicious and high-protein Aubergine and Bean Tagine made in 30 minutes and packed with flavour. This recipe is naturally plant-based, gluten-free and is full of vegetables and beans.
Ingredients
For the Spice Blend:
- 2 tsp cinnamon
- 2 tbsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground nutmeg
- 1 tsp smoked paprika
- ½ tsp ground cardamom
For the Tagine:
- 1 red or white onion, small dice
- 3 garlic cloves, crushed
- 1-inch fresh ginger, peeled and grated
- 1 aubergine, cubed
- 2 tsp spice blend
- 2 tbsp tomato puree
- 1 tbsp tamari soy sauce
- 1 tin (400g) chopped tomatoes
- 1 tsp harissa paste
- 4 medjool dates, pitted and chopped (approx. 80g)
- 1 x 700g jar of black beans, kidney beans or other beans (500g beans with 200g liquid)
- 1 tbsp balsamic vinegar
To Serve:
- 4-6 tbsp coconut yoghurt
- Avocado slices, pomegranate, crushed walnuts, fresh herbs e.g. coriander or parsley
- Pitta breads, rice, couscous or other wholegrains
Instructions
- Make the spice blend: stir together all the ingredients and keep in a jar for 6 months.
- For the tagine: add 1 tbsp olive oil to a large pan and fry off the onion, garlic and ginger for 5 minutes, until softening. Now add the aubergine and fry for 15 minutes, until softening, adding 1 tbsp more oil, if needed, as aubergines absorb lots of oil. Now add the spices and fry for 1 minute, until really fragrant.
- Into the pan: add the tomato paste and soy sauce and stir well to deglaze the pan. Add in the tomatoes, harissa, dates, beans, the bean liquid and the balsamic and stir well. Season with salt and pepper Bring to a gentle bubble, place a lid on and allow to simmer for 10-15 minutes, until saucy.
- To serve: divide between bowls and serve with swirls of yoghurt, some avocado, pomegranate, walnuts, herbs and some pitta breads and/or wholegrains.
- Keep any leftovers in a sealed container, once cool, in the fridge for 2-3 days or in the freezer for 1 month. Defrost and warm back up before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Aubergine and Bean Tagine so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With tagine love x
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