Spiced Chickpea & Chicken Tagine

A quick North African–style dish using rotisserie chicken, chickpeas, roasted peppers, and quinoa — full of flavour, warmth, and slow-release energy.

Spiced Chickpea & Chicken Tagine
Plants oniongarliccarrotchickpeatomatored pepperparsleyalmondquinoa
Tags north-africanquickcomfort-foodweight-loss30aweek
  • Olive oil — 1 tbsp
  • Onion — 1 medium, chopped
  • Garlic — 2 cloves, crushed
  • Carrot — 1 small, diced
  • Ground cumin — 1 tsp
  • Ground cinnamon — ½ tsp
  • Paprika — 1 tsp
  • Chili flakes — ¼–½ tsp, to taste
  • Canned chickpeas — 1 × 400 g tin, drained
  • Canned chopped tomatoes — 1 × 400 g tin
  • Jarred roasted red peppers — 1–2, sliced
  • Cooked rotisserie chicken — 150–200 g, shredded
  • Salt and pepper — to taste
  • Fresh parsley or coriander — a handful, chopped
  • Toasted almonds — 1 tbsp, roughly chopped
  • Cooked mixed quinoa — to serve

Steps

  1. Heat olive oil in a pan over medium heat. Add onion, garlic, and carrot; cook until softened.
  2. Add cumin, cinnamon, paprika, and chili flakes; stir for 30 seconds to release aroma.
  3. Add chickpeas, tomatoes, and roasted peppers. Simmer 10–12 minutes until thickened.
  4. Stir in shredded chicken and warm through. Season with salt and pepper.
  5. Serve over cooked mixed quinoa, topped with chopped herbs and toasted almonds.

Variations

Notes

This dish fits perfectly with the 30-a-Week plan: high in fibre, full of plant variety, and built around slow-release carbs.
Serve with mixed quinoa for extra protein and a nutty flavour — or with wholegrain couscous or bulgur if you prefer.

Plant-count tip: standard tri-colour quinoa (white, red, black) counts as one plant since all are the same species.
If your mix includes other grains like amaranth or millet, you can count each of those separately.

Time-saver tip: you can use frozen chopped onions and jarred crushed garlic — they work just as well here and make prep even faster.