In my kitchen, the tagine has become an essential utensil. With it I get stews full of exotic aromas that transport me to other places through my palate.

In the Claudia&Julia store you have two different types of tagines : the Emile Henry one, which is ceramic, and the Le Creuset one , which has a cast iron base and a stoneware lid. Both are great options, but you should keep in mind that only the Le Creuset one can be used on an induction cooktop.

Today I wanted to bring you a vegan, spicy and spicy tagine , just the way I like it. You can vary the spices as you wish and the spiciness is up to you . I like spicy dishes, so you can imagine that I have come up with a tajine that is not suitable for everyone... but I'm telling you that the spiciness level is up to you.

Fleur de Ligne porcelain bowl by Tokyo Design Studio and Le Creuset tagine .


  • 1 onion
  • 2 stalks of celery without the leaves
  • 1 zucchini
  • 400g pumpkin
  • 400g cooked chickpeas
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon sweet La Vera paprika
  • 1 teaspoon of spicy La Vera paprika
  • 1 5cm piece of ginger
  • 400g crushed tomato
  • 500ml vegetable broth
  • toasted sesame oil
  • Salt


  1. Cut the onion into julienne strips, the celery into small cubes, the pumpkin into 2cm cubes and the zucchini into sticks. Grate the ginger with the Microplane grater and reserve the pulp.
  2. Put a splash of sesame oil in the tagine and sauté the celery along with the onion over low heat for about 10 minutes. Add the ginger, cumin, turmeric and sweet and spicy Vera paprika, and stir a few times.
  3. Add the crushed tomato and let everything cook for 10 minutes over medium heat.
  4. After time, add the vegetable broth and pumpkin and let everything cook for about 25 minutes.
  5. Finally, add the zucchini and cooked chickpeas. Give it a couple of turns to mix everything well and let it cook for 10 more minutes.


You can buy already cooked chickpeas or cook them yourself at home. To do this, you must let them soak the day before with a teaspoon of baking soda. The next day, discard the water and rinse them. You can cook them in a WMF pressure cooker for 12 minutes. They are just right and you can make more than you need for this recipe and freeze the rest.


Carmen Mendoza said:

Irene yo lo hago con aceite de oliva y sale muy rico también. El aceite de sésamo le da un toque especial pero si no tienes puedes usar oliva como te digo. Precisamente hoy estoy haciendo el guiso con aceite de oliva. Un saludo.

Irene said:

Me gustaría hacer esta receta, me encanta, pero me falta el aceite de Sésamo, hay posibilidad de cambiarlo por aceite de oliva o algún otro aceite?

Claudia said:

Muchas gracias, Soledad! sí que está muy rico, y puedes incrementar las cantidades sin problema para que sobre para el día siguiente, dado que sin duda querrás repetir ;) Saludos!

Soledad said:

Buenísimo, delicioso , un gran plato, fácil de preparar, con un punto picante gracioso. Si sobra al día siguiente mejor. Solo le veo ventajas,gracias por la receta

Leave a comment