Vegetable tagine with chickpeas & raisins

Vegetable tagine with chickpeas & raisins

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(92 ratings)

Prep: 10 mins

Easy

Serves 4
We've made getting your five of day simple with this healthy tagine

Nutrition and extra info

  • Easily halved
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal246
  • fat9g
  • saturates1g
  • carbs36g
  • sugars19g
  • fibre9g
  • protein12g
  • salt0.52g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ tsp each ground cinnamon, coriander and cumin
  • 2 large courgette, cut into chunks
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 chopped tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can chickpea, rinsed and drained
  • 4 tbsp raisin
  • 425ml vegetable stock
  • 300g frozen pea
  • chopped coriander, to serve

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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Comments (85)

amazball's picture

I might be late catching up on this recipe but one word to describe it "tasty" and is increadibly easy to make. Great choice

natatouille14's picture
4

I would give this three stars, but decided for four just because of the healthiness. The taste was very bland, I mainly tasted the texture of the chickpeas and the raisins. It really misses something. I recommend adding more spices and lots and lots of raisins.

kirstine_e's picture
5

Really tasty low fat and vegetarian, great dish. I made a few adjustments to suit our tastes so increased the coriander and cumin to 1 tsp and didn't have cinnamon so used 1/2tsp mixed spice. Also added 3/4tsp hot chilli powder which added a nice heat to the dish. Otherwise just added a green pepper and reduced the peas to 250g which was more than enough and I love peas. I would maybe add more raisins next time as they added a nice bit of sweetness. Served with cous cous which was perfect for soaking up the juices.

pickletkd's picture
5

This was awesome, full of flavour and very healthy. I used 1 tsp each of the spices.

eclectikat's picture

I discovered last minute that I didn't have chickpeas, so I made this with chicken! It was great. Also used apricots instead of raisins and didn't add the peas. Upped the spices to a heaped tsp each after reading the other comments and also added some Ras el Hanout, which is a Moroccan blend of spices. Was really delicious. Served with couscous with chopped mint mixed into it. I will make this again, and I'd like to try it with just chickpeas as well.

caroljefferson's picture
5

Delicious and surprisingly satisfying!!

seclinch's picture
4

Really quick and easy to make. Also works well with aubergine.

conniemcneill's picture
5

This was really yummy! Loved the flavour of the raisins in it.
I didn't have any courgette so I replaced it with red pepper and it was really nice.

markiedee's picture
5

I made this badboy last night! Absolutely gorgeous and i'm a carnivore! :D Good tip is to fry the spices off with the onions as this brings out more flavour and i just used tinned tomatoes. And i served with cous cous. For those who found it bland maybe it just needed seasoning or how old are your spices? Ground spices lose all flavour if kept over roughly 6 months in the cupboard. Vegetable tagine...........DONE! :D

shazcartwright's picture
5

Simple, quick and VERY tasty! We added veg stock to the water for the cous cous to add to its flavour. Will make again - yummy

fii33ify's picture

I just had this for dinner. Absolutely LOVE IT!

julesthenorweegie's picture
3

Halfed the recipe as I was only making it for me, still used the right amount of spices, but had to add more plus some pepper for it to not taste bland.

djdavep's picture
5

This recipe is great - really easy to make and don't need to bother with exact weights etc. works best by eye and taste.
Added some chilli powder and used red onion and parsley instead of coriander.

Great to freeze for later eating as well!

cvlewis1's picture
4

Dead easy, storecupboard ingredients, surprisingly tasty. I doubled the onion and spices.

taturpin's picture
5

This was lovely considering I messed up by not having my glasses on so threw in some mixed spice instead of cinnamon, ground ginger instead of coriander! Anyway, the result was still lovely and will be making this regularly!

zippiepurplemonkey's picture
3

Nice, but missing something.

joelle23's picture
5

Gets 5 stars from me for its ease and quickness of preparation, tastiness and healthiness.

Just making it for little old me I used half a big courgette and less peas and chickpeas and less stock but kept the rest of the quantities roughly the same. I added garlic and more spices than the recipe suggested, as well as a sprinkling of chilli flakes for an extra kick.

Turned out delicious - tasty, full of flavour.

I served it with a sweet and spicy mango sauce, and minted couscous from the "goes well with" section (but without the butterbeans), which was just perfect.

Will definitely be making this again.

yvonne961's picture
5

used chinese 5-flavour spice to substitute all the herbs, it's still quite nice!

oldpagan58's picture
5

I added a teaspoon of Cumin seeds as I was frying the onions and some whole french beans with the courgettes. This is one of my favorite dishes .

mikaela285's picture
5

Love this recipe and it was a massive hit with all I have tested it on... quick and easy to make and delicious eaten the next day... I like to serve it with potatoes roasted in lots of rosemary, lemon juice, olives, capers and garlic. Would probably make my Moroccan friends scream to know I ate it with such a clashing dish but we like it!

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