Vegetable tagine with chickpeas & raisins

Vegetable tagine with chickpeas & raisins

  • 1
  • 2
  • 3
  • 4
  • 5
(88 ratings)

Prep: 10 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp 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



    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



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

  • 2 chopped tomato



    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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (83)

06thonk's picture

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

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

alisonpg's picture

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

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

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

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

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

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

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

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

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

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.


simonek's picture

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

oops i forgot the stars!

Miss sunshine's picture

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 :- )

siobhanh's picture

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

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

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

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.