Lemon, Bean and Aubergine Tagine

Prep and cooking time: 40-50 mins     Serves 4/5

Moroccan style vegetable and bean stew with a zesty kick. A perfect autumn dish leaving you feeling warm and satisfied with plenty of energy ready for the your running the following day.


  • 1 tbsp Olive Oil
  • 1 large onion chopped
  • 3 garlic cloves chopped
  • 1 tbsp harissa paste
  • 1 tsp cumin seeds
  • ½ tsp ground cinnamon
  • 200ml vegetable stock
  • 400g can chopped tomatoes
  • 1 large aubergine
  • 1 lemon
  • 1 can butter beans
  • 1 can chickpeas
  • Wholemeal couscous
  • (Optional) Natural or Greek yoghurt
  • (Optional) Chopped fresh or dried mint


  • Heat the oil in a large non-stick pan. Fry the onion and garlic for 5 minutes.
  • Stir in the harissa, cumin seeds and cinnamon. Let it cook for 30 seconds before adding the chopped tomatoes and stock.
  • Chop up the aubergine and add to the pan along with the zest of the whole lemon (keep the lemon for later).
  • Cover the pan and gently cook for 15/20 mins.
  • Add the butter beans, chickpeas and juice of the lemon.
  • Cook the couscous to package instructions and an amount to your liking.
  • Let the beans and chickpeas cook through then serve with the couscous.
  • (Optional) Place a tablespoon full of yoghurt onto the tagine and scatter mint leaves over the yoghurt.


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Happy Running, Happy Cooking


AC Running and Fitness.