A traditional Moroccan dish, a tangine is a slow cooked savoury stew with incredible spices and lightly sweetened with dried fruits, such as dates, apricots and raisins. Delicious, hearty and full of exotic charm. While I won’t try to pretend like I know how to cook an authentic Moroccan tagine, I will say that the combination of spicy aubergine, sweet raisins and chickpeas are enough to remind me of my time in Morocco – and the countless tagines I had there.

The creamy mint yogurt is my favourite topping for this dish. It is slightly sweet from the mint and honey and pairs so well with the spicy stew and fresh pomegranates. The other toppings mentioned in the recipe below can be chosen according to your personal preference. I like to serve it warm with a side of rice/quinoa and then for lunch the next day on a bed of kale or spinach. That said, it is super delicious on its own as well. And if you like really dig a spicy kick, a pinch of cayenne pepper is perfect!


Serves 4 people

Aubergine Stew

  • 1 tbsp coconut oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • chunk fresh ginger, grated
  • 1 aubergine, cut into cubes
  • 1 medium (1 cup) sweet potato, cut into cubes (you can use carrots or butternut squash instead)
  • 3 tbsp tomato paste
  • 500 ml (2 cups) vegetable stock
  • 1 can chopped tomatoes
  • 1 tsp salt + pinch black pepper
  • 1 tsp paprika
  • ½ tsp tumeric
  • 1 tbsp cinnamon
  • 1 tsp cumin
  • 1 tbsp balsamic vinegar
  • 1-2 tbsp finely chopped fresh mint
  • Handful (1/4 cup) raisins
  • 1 can chickpeas, washed and grained
  • 1 large handful kale, roughly chopped
  • small handful fresh coriander, roughly chopped

Mint Yogurt

  • 1 cup Greek yogurt (I prefer full fat)
  • 4 tbsp fresh mint, finely chopped
  • 1-2 tsp honey
  • small pinch salt + pepper to taste


  • Pomegranate seeds
  • Almond slices
  • Raisins
  • Fresh coriander or mint


  1. Melt oil in a large pot or dutch oven. Sauté onion, garlic and ginger over medium heat for 5-10 minutes until fragrant and soft.
  2. Add spices, aubergine and sweet potato pieces and stir to combine using a wooden spoon.
  3. Add tomato paste, canned tomatoes and vegetable stock and stir again. Leave to simmer for 30 minutes over low/medium heat, stirring occasionally.
  4. While the stew cooks, mix up the mint yogurt. Then set aside in the fridge.
  5. Add raisins, mint and balsamic vinegar and stir to combine before leaving for another 5 minutes.
  6. Finally add chickpeas, kale and coriander and season with more salt/pepper and spices to taste. Once the chickpeas are heated through and the kale starts to wilt, remove from the stove and serve with toppings of your choice.

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