Vegetable tagine with chickpeas & raisins

Vegetable tagine with chickpeas & raisins

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(93 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
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  • 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



    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


  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, questions and tips

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15th May, 2012
I just had this for dinner. Absolutely LOVE IT!
6th May, 2012
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.
17th Apr, 2012
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!
4th Apr, 2012
Dead easy, storecupboard ingredients, surprisingly tasty. I doubled the onion and spices.
1st Mar, 2012
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!
14th Feb, 2012
Nice, but missing something.
17th Jan, 2012
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.
9th Dec, 2011
used chinese 5-flavour spice to substitute all the herbs, it's still quite nice!
3rd Dec, 2011
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 .
9th Aug, 2011
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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