Ingredients

2 onions (1 quartered, 1 halved and sliced)

2 tbsp tomato purée

2 garlic cloves

1 egg

1 tbsp chilli powder

500g pack extra-lean beef mince

2 tsp rapeseed oil

4 large carrots, cut into batons

1 tsp ground cumin

2 tsp ground coriander (plus extra for bulgur)

400g can chopped tomatoes

1 lemon, zest removed and chopped

12 Kalamata olives, chopped

1 tbsp vegetable bouillon powder

Fresh coriander, chopped (to taste)

200g bulgur wheat

400g can chickpeas

2 tsp vegetable bouillon powder (for bulgur)

Instructions

Step 1: Place the quartered onion in a food processor and finely chop. Add the beef mince, 1 tablespoon tomato purée, garlic cloves, egg, and chilli powder, then blitz until you get a smoothish paste. Divide this mixture into 26 even pieces and roll each into a meatball.

Step 2: Heat the rapeseed oil in a large frying pan over medium heat. Cook the meatballs for 5–10 minutes until lightly browned on all sides. Remove the meatballs and set aside on a plate.

Step 3: In the same pan, add the sliced onion and carrot batons. Stir-fry briefly in the pan juices to soften slightly. Sprinkle in the ground cumin and coriander, then add the chopped tomatoes and 1½ cans of water. Stir in the chopped lemon zest, remaining tomato purée, chopped olives, and 1 tablespoon vegetable bouillon powder.

Step 4: Return the meatballs to the pan. Cover and cook for 15 minutes until the carrots are tender. Stir through the fresh coriander just before serving.

Step 5: While the tagine cooks, place the bulgur, chickpeas (with their liquid), 2 cans of water, 2 teaspoons vegetable bouillon powder, and 2 teaspoons ground coriander in a separate pan. Cover and simmer for 10 minutes or until the bulgur is tender and has absorbed the liquid.

Step 6: Serve the tagine alongside the bulgur and chickpeas. Store any leftovers in the fridge for another meal.

Tips & Variations

For a vegetarian version, replace beef mince with lentils or a plant-based mince alternative.

Add a pinch of cinnamon or smoked paprika to the spice mix for extra warmth and depth.

If you prefer less heat, reduce the chilli powder or substitute with sweet paprika.

Kalamata olives add a salty contrast, but green olives or capers work well too.

Make the meatballs a day ahead to save time and deepen the flavors.

Storage

Store leftover tagine and bulgur separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This dish also freezes well—freeze in portioned containers for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use ground lamb instead of beef?

Yes, ground lamb is a great alternative that complements the Moroccan flavors beautifully. Cook it the same way you would the beef mince.

Is bulgur wheat gluten-free?

Bulgur wheat contains gluten, so it is not suitable for those with gluten intolerance or celiac disease. You can substitute with quinoa or rice for a gluten-free option.