- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, 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 courgettes, cut into chunks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 chopped tomatoes
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
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.
Serve with couscousCouscous is delicious with tagines. Tip 200g into a bowl and pour over 400ml boiling stock. Cover and leave for 5 mins, then fluff up with a tbsp of olive oil.