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Vegetable tagine with chickpeas & raisins

We've made getting your five of day simple with this healthy tagine

  • Prep: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 246
  • Carbohydrates 36
  • Saturated Fat 1
  • Sugar 19
  • Protein 12
  • Fat 9
  • Fibre 9
  • Salt 0.52

Nutrition per serving

  • Calories 246
  • Carbohydrates 36
  • Saturated Fat 1
  • Sugar 19
  • Protein 12
  • Fat 9
  • Fibre 9
  • Salt 0.52

Ingredients

  • 2 tbsp olive oil
  • 2 onions, chopped
  • ½ tsp each ground cinnamon, coriander and cumin
  • 2 large courgettes, cut into chunks
  • 2 chopped tomatoes
  • 400g can chickpeas, rinsed and drained
  • 4 tbsp raisins
  • 425ml vegetable stock
  • 300g frozen peas
  • chopped coriander, to serve

Tip

Serve with couscous
Couscous is delicious with tagines. Tip 200g into a bowl and pour over 400ml boiling stock. Cover and leave for 5 mins, then fluff up with a tbsp of olive oil.

Method

  1. Heat the oil in a pan, then fry the onions for 5 mins until soft. Stir in the spices. Add the courgettes, tomatoes, chickpeas, raisins and stock, then bring to the boil. Cover and simmer for 10 mins. Stir in the peas and cook for 5 mins more. Sprinkle with coriander, to serve.

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