Vegan tagine
Serves 4
Easy
Prep:
Achieve all five of your five-a-day with this easy vegan tagine. It's bursting with summer veg, including courgettes, tomatoes and peas, alongside storecupboard staples such as chickpeas and raisins
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- 2 tbsp olive oil
- 2 onionschopped
- ½ tsp each ground cinnamoncoriander and cumin
- 2 large courgettescut into chunks
- 2 chopped tomatoes
- 400g can chickpearinsed and drained
- 4 tbsp raisin
- 425ml vegetable stock
- 300g frozen pea
- chopped corianderto serve
Nutrition: per serving
- kcal246
- fat9g
- saturates1g
- carbs36g
- sugars19g
- fibre9g
- protein12g
- salt0.52glow
Method
step 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.
