Vegetable tagine with chickpeas & raisins

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

  • Prep:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 246
  • fat 9g
  • saturates 1g
  • carbs 36g
  • sugars 19g
  • fibre 9g
  • protein 12g
  • salt 0.52g


  • 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


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.


  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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