Wellbeing with Nutrition
Nurturing the Mind and Body

Moroccan inspired dish has been adapted to include sprouted chick peas and homemade broth, which significantly improves the nutritional content.

As a gluten-free alternative, serve with cooked sprouted quinoa. For information about sprouting see how to sprout


500g of pre-cooked sprouted chick peas
1 courgette
1 sweet pepper
1 sweet potato
100g butternut squash
100g mushrooms
1 onion
1 garlic bulb
1 inch cube of fresh ginger
1 cup chopped tomato
1 tablespoon of organic clarified butter
1 tsp cumin seed
1 tsp coriander seed
1 tsp black peppercorns
1 tsp paprika
200ml homemade bone broth or vegetable broth
1 cinnamon stick
1 bay leaf
5-7 dried de-stoned apricots or dates
1 tsp Himalayan or Celtic sea salt
¼ cup chopped coriander or flat-leaf parsley


  1. In a heavy bottom pan, lightly toast cumin, coriander, black peppercorns and cinnamon stick. When the aromatic flavours from these spices has been released, grind them using a mortar/pestle or in a coffee grinder. Store spice mixture in glass jar.
  2. Peel onion, garlic and ginger. Finely chop onion, garlic, and ginger by hand or in a  in a food processor
  3. Melt clarified butter in a suitable cooking pan and add the chopped onion, garlic and ginger mixture. Gently cook, until soft and translucent. If necessary add a little water to stop the mixture from sticking and burning.
  4. Add chopped tomato, bay leaf, paprika, salt and 1tsp of the ground spice mixture to the onion mixture and stir. This is the base of the tagine sauce.
  5. Cover pan and reduce heat to gently cook the tagine sauce for 5 minutes. Add some water if the sauce becomes too thick and sticks to the pan.
  6. Wash & chop the vegetables. Add either the  bone or vegetable broth and dried apricots/dates to the sauce.
  7. Cover the pan & bring the sauce gently up to boiling and then lower heat and simmer until almost tender
  8. Add sprouted cooked chick peas
  9. Check seasonings and adjust if necessary
  10. When vegetables are cooked remove from heat and add chopped coriander/parsley

The vegetables mentioned are only a suggestion. Use any combination of your favourite vegetables. Serve the tagine with lemon wedges, quinoa and a side green salad