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Vegetable tagine with chickpeas & raisins

Vegetable tagine with chickpeas & raisins

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(90 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

    ol-iv oyl

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

  • 2 onion, chopped

    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

    corr-zjet

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

  • 2 chopped 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)

activiauk's picture

This is an all time great recipe! I think these recipes which are between 200-400 calories are essential for anyone trying to stay on track with their weight and healthy eating. If you want any health and lifestyle tips to go with the healthy eating then consider visiting the TLC site which is bursting with tips and advice to help you stay on track this summer! http://bit.ly/n9SN9U

kerrybooth's picture
5

this recipe was simple to make and tastes great. My 18 month old son loves it. As we are vegetarians, we have quinoa instead of cous cous because of the extra protein. i would recommend this recipe, its a firm mid week favourite supper for us !!!!!!

06thonk's picture
4

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
5

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

alisonpg's picture
5

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
5

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
4

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
4

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
4

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
5

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
4

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
4

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
4

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
5

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
4

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
5

oops i forgot the stars!

Miss sunshine's picture
5

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
4

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
5

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!

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