Vegetable tagine with chickpeas & raisins

Vegetable tagine with chickpeas & raisins

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(83 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
246
protein
12g
carbs
36g
fat
9g
saturates
1g
fibre
9g
sugar
19g
salt
0.52g

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

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Method

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.

Recipe from Good Food magazine, July 2007

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Comments

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06thonk's picture
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Very tasty. I only added about 150g peas, and I also added dates (instead of raisins) and toasted almonds which worked very well. I would recommend doubling the spice measurements, it tastes nice with what is recommended but a lot of people like their tagines/curries with more flavour and heat. Definitely try this recipe - very easy to make! Very healthy aswell

hayleyjj's picture
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Love this! I don't really like cous cous but found it was fine on its own!

alisonpg's picture
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Delicious and easy to make but definitely needs a lot more spices than in the ingredient list. I probably used 4x the suggested amount! Really tasty with more spices and good with cous cous.

mnbvcxz's picture
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Oh I don't THE COUS COUS IS WRONG sorry but anyone putting in twice as much liquid as cous cous is going to get a very soggy result. Its more like one and a half times times liquid, read the instructions on the packet.

annag11's picture
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Great recipe for meatless mondays - my kids and hubby love it!! I added double the quantities of spices - def worth it. And eaten cold for lunch the next day, its even scrummier. Oh and I didn't add all the stock as stated, topped it up with maybe half the amount and used whatever veg I have left over in the fridge....scrumm

alice4991's picture
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firm favourite of ours now!! friends have even taken the recipe from me! you ca put any veg in it really although courgettes/raisens and chickpeas seem to be important. dont has as many peas but substitute with other veg. usually add a bit more of the spice as well - not really accurate with it and it always turns out lovely! serve with harrisa chicken and coucous with green olives and a splash of lemon. delicious! and so healthy!

ancalumei's picture
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Made with 2 small courgettes, 4 medium carrots chopped (and boiled in the stock before making the dish), about 200g frozen peas and jut 200ml stock (being forewarned by the other commentators) and, apart from these changes, followed the recipe. It came out very nice. Served with the Moroccan meatballs and couscous.

mnbvcxz's picture
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You wouldn't think it but actually was very nice and tasty. Chickpeas added enough crunch so it was not just a soggy mess. Ate with naan bread which worked well as you need something solid with it I think.

emmacatignani's picture
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Took on board other comments and doubled the amount of spices and halved the amount of stock. A nice mid-week meal served with Harrisa couscous. Will definitely make it again.

dion_barron's picture
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Really good recipe. The sweetness of the raisins give this dish depth and flavour. Nice combination. I make this every week at least with tabouleh and rice/baked potatoes. Excellent.

elbruce's picture
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I've just moved from being a vegetarian to a vegan and this was the first recipe I tried to make. Easy to make and delcious on the first attempt.

naturalhabits's picture
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Loved it! The perfect combination of flavors and aromas make this a firm favorite in our household.

Also a good 'clean' meal for us vegans also.

We made it with just one courgette for two people. Used the same amounts of the other ingredients.

Recommended.

simonek's picture
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Added an aubergine, because we had one that needed using. Very agreeable dish, but in need of a little piquancy. A touch of harissa next time round methinks.

Miss sunshine's picture
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oops i forgot the stars!

Miss sunshine's picture
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Really liked this one, i didn't have any cinnamon, so used ground ginger instead!-but tasted great. Next time i'll be putting in an extra tomatoe. It went well with cous cous, I had it for lunch, and it kept me full until dinner time. Will be making this regularly to take to work for lunch :- )

minimoll's picture
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very bland

siobhanh's picture
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Lovely recipe, will be making this often. Just added a bit of chile powder to give it a bit of a kick, but thats only my personal taste.

cherub-rock25's picture
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I absolutely adored this! I omitted the chickpeas and used haricots instead and played around with the quantities of the spices but it was lovely, quick and simple!

cocovanilla's picture
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I liked this one a lot. As some other reviewer I was sceptical as it didn't sound too exciting, but it was a nice blend of flavors - maybe just a little bit bland. A great, light meal. Will make again.

jessicafox's picture
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This was really good but i did change it around abit. I added 2 tablespoons of mango chutney plus some chicken as they rest of the family wanted meat that evening. I also added more veg.

Overall a good recipe, will be using again.

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