Chickpea, Soya Chunks and Peach Tagine

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Written by McDonald, T.  |  Date 8th of September 2025

This is the easiest curry you will ever make.  It is a blend of warm spices and flavours.  It can be ready in 40 minutes or less and will impress any house guest you have. Not only is it tasty, but it contains a lot of nutrients that are essential to your health.

Notes

  • Tagine is usually roasted in the oven in a special tagine pot with a funnel top. I do it on the hob because it's very quick when it is veganized.  If you want to roast it in the oven, follow the steps, but roast it for 30 mins at 170 °C and skip the resting step.

Serves 3

Time, 40 mins 

Ingredients

  • Chickpeas x 1 tin (240 g drained)
  • Soya chunks x 90 g dry
  • Enough boiling water to cover the soya chunks
  • Peaches x 1/2 tin + light syrup
  • Chopped tomatoes x 1 tin
  • Carrot x 160 g diced
  • Sweet red pepper x 100 g sliced
  • Stock cube x 1

Spices

  • Chilli powder x 2 tsp
  • Turmeric x 2 tsp
  • Coriander x 2 tsp
  • Black ground pepper x 1 tsp
  • Cumin x 2 tsp
  • Cinnamon x 1 tsp 
  • Paprika x 1 tsp

Marinade 

  • Chilli powder x 0.5 tsp
  • Black ground pepper x 0.5 tsp
  • Cumin x 0.5 tsp
  • Paprika x 0.5 tsp
  • Salt x 0.5 tsp

Method

Step 1 - Prepare the soya chunks.

  1. Add the soya chunks to a large bowl and cover with boiling water.  Leave to soak for 15 mins while covered. 
  2. When hydrated and cool enough, squeeze out excess water from the soya chunks.  Keep the water because you are going to use that with the stock cube. 
  3. Coat with the marinade spices and toss the chunks around until evenly coated. 
  4. Cover and leave to rest in the fridge overnight.

Step 2 - Make the Tagine.

  1. Add the chopped tomatoes, chickpeas, peaches and carrots to a large pot.
  2. Add the spices and mix. Leave to rest for 30 mins with the lid on. 
  3. Make up the stock, but using only 150 ml of boiling water.  Add this to the water from the soya chunks you squeezed out earlier. Add the lot to the pot.
  4. Bring to a boil and turn down before it starts to boil hard and keep it at a simmer. Simmer for 5 mins with the lid on.  
  5. Add the marinated soya chunks and slice red pepper and continue to simmer for 10–15 mins with the lid off. Stir regularly to prevent burning or sticking to the bottom of that pot.
  6. Serve with rice or quinoa.
I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.

 

 

Location: United Kingdom

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