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Spiced Four Bean Tagine

Spiced Four Bean Tagine

5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Chickpeas, runner beans, haricot beans and kidney beans make this fiery tagine a powerhouse of protein. It's also packed with fragrant spices and is best served with fluffy couscous and a sprinkling of flaked almonds, for added crunch. Perfect for a healthy midweek winner.
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  • 2 red onions
  • 2 cloves garlic
  • 1 drizzle olive oil
  • 2 cm ginger
  • 1 handful coriander
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • 1 tbsp tomato paste
  • 400g chopped tomatoes
  • 300ml vegetable stock
  • 200g runner beans
  • 400g chickpeas
  • 400g haricot beans
  • 400g kidney beans
  • 1 lemon
  • 20g Ocado own-label Flaked Almonds
  • 4 cups couscous, to serve


Step 1

Slice your red onions and garlic and chop your ginger and coriander.

Step 2

Heat a glug of olive oil in a large saucepan. Add your cinnamon stick and cook for a minute until fragrant, then add your red onion and fry for 10 minutes until softening and starting to caramelise. Add your garlic and ginger, then cook out for a minute more.

Step 3

Add your coriander, paprika, turmeric and tomato paste to the onions and give it a good stir, cooking out for 2 minutes until you have a fragrant and jammy mixture. Tip in your vegetable stock and bring to a simmer, then add your runner beans. Turn down the heat to a whisper, pop on a lid and simmer for 20 minutes until your beans are tender.

Step 4

Tip your chickpeas, haricot beans and kidney beans into the pan and give a good stir. Simmer for 5 minutes until your beans are piping hot. Squeeze in your lemon juice and season to taste with salt and pepper.

Step 5

Serve up in a bowl over couscous with toasted almonds and your chopped coriander.

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