Our aromatic Moroccan tagine is packed with chickpeas, among the most nutrient-loaded pulses, as well as tangy sweet dried apricots, full of iron and lycopene, a powerful antioxidant. The cauliflower rice accompanying the tagine is studded with toasted almonds for vitamin E to keep skin healthy.

Serves: 2 | Cook Time: 25 mins | Calories: 448 | Type: Vegan + Gluten-Free | Macros P: 19g / C: 69g / F: 17g


  • 240g chickpeas (drained)
  • 1 aubergine
  • 2 garlic cloves
  • 60g dried apricots (sulphites)
  • 1 tsp ras el hanout (celery)
  • 180g cherry tomatoes
  • 200g cauli rice
  • 20g flaked almonds (nuts)
  • Handful of coriander

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Finely chop the garlic. Cut the aubergine into 2cm pieces. Slice the cherry tomatoes into quarters and the dried apricots in half.
  2. Heat 1 tbsp oil in a medium-sized pan on a medium heat and add the garlic, aubergine and ras el hanout. Cook for 7 mins until the aubergine has softened.
  3. Boil a kettle. Drain the chickpeas and add to the pan with the aubergine, along with the cherry tomatoes, dried apricots and 100ml boiling water. Season with sea salt and black pepper, place a lid on the pan and simmer on a gentle heat for 10 mins. Then remove the lid and cook for a further 5 mins to thicken the sauce.
  4. Heat a saucepan on a gentle heat and add the cauli rice and 1 tbsp water. Cook for 5 mins, stirring continuously.
  5. Roughly chop the coriander. Stir the coriander and flaked almonds into the cauliflower rice and season with sea salt and black pepper.
  6. To serve, place the cauliflower rice on two warm plates and spoon the aubergine, chickpea & apricot tagine over the middle of the rice.