Chickpea and Broccoli Tagine

Celia Brooks Brown's peasant-style stew is mild and satisfying - though a dab of fiery harissa finishes it off perfectly...
By Celia Brooks Brown
Chickpea and Broccoli Tagine
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes plus 20 mins soaking
  • Effort: easy


For the wheat

  • 150 g bulgur wheat
  • 300 ml boiling water

For the stew

  • 4 tbsp olive oil
  • 2 medium onions, finely chopped
  • 3 plumpcloves garlic, chopped
  • 1 tsp cumin seeds
  • 1 x 2.5 cm cinnamon sticks, (optional)
  • 3 tbsp coriander, chopped
  • 3 tbsp parsley, chopped
  • 150 g broccoli, chopped
  • 2 x 400 g cans chickpeas, with liquid (do not drain)
  • fine sea salt and freshly ground black pepper
  • harissa, to serve (optional)


1. Put the bulgar wheat in a bowl and pour boiling water over to cover. Leave to swell for 20 minutes, before draining if necessary. With a fork, fluff up and separate the grains. While the wheat is soaking, cook the stew.

2. Heat a deep, heavy-based pan over a moderate heat and pour in the oil. Fry the onions until soft and translucent. Add the garlic, cumin seed and cinnamon stick (if using) and cook for about a minute, until fragrant.

3. Add the herbs, broccoli and chickpeas with their liquid, and season with salt and pepper. Cover and bring to the boil, before lowering the heat to a simmer. Cook for about 15 minutes, stirring occasionally.

4. Serve the stew hot with the bulgar wheat and an optional dab of harissa.

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