Vegetable & Bean Tagine Bake


  • 180g Karimix Tomato Chutney
  • 20-30g Karimix Ras El Hanout Spicy Paste
  • 400g new potatoes cubed
  • 2 onions diced
  • 3 cloves garlic crushed
  • 300g carrots cubed
  • 180g mixed beans (can) drained
  • 240g kidney beans (can) drained
  • 200g peas
  • 540g grated cheese
  • 3 tbls spoons tomato puree
  • 8 eggs whisked
  • 100ml water
  • 60g curley parsley finely chopped
  • 3 tbl spoon vegetable oil
  • salt and pepper to taste

Vegetable & Bean Tagine Bake

16 large slices as a main or 14 smaller slicesas a side dish/snack
20 minutes
40 minutes


  1. Parboil potatoes and carrots, drain and set aside
  2. Heat oil in a frying pan, add oil, chopped onions and sauté for 10 mins, then
    add garlic. Fry for 3 mins then add tomato puree and Karimix Tomato Chutney
  3. Cook for about 10 mins and then add Karimix Ras El Hanout. After 5 mins, taste
    and add water and salt and pepper. This should taste saltier as this will be mixed
    into a large amount of vegetable and pulse. Set aside to cook
  4. Drain mixed beans and kidney beans, rinse and add to a large mixing bowl.
    Add thawed peas, parboiled potatoes and carrots into the bowl.
  5. Add grated cheese and tomato sauce. Mix well.
  6. Add whisked eggs and chopped parsley. Mix well.
  7. Fill a grease proof paper lined baking tray.
  8. Cook at 185C for 40 mins or longer, depending on the depth of tray.
  9. Garnish with parsley and serve with salad or vegetables.