Vegetable Tagine

        
Vegetable Tagine

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.
Makes

4

Portions
.Suitable for freezing
. Preparation

10

minutes
.

20

minutes cooking time
.140 C°, 275 F°, Gas Mark 1

Ingredients

  • 2 tbsp olive oil
  • 2 large onions - chopped
  • ½ tsp ground cinnamon
  • ½ tsp coriander
  • ½ tsp cumin
  • 2 large courgettes - cut into chunks
  • 2 large tomatoes - chopped
  • 1 x 400g can chickpeas - rinsed and drained
  • 4 tbsp Sun-Maid California raisins
  • 425ml vegetable stock
  • 300g frozen peas
  • A handful of fresh chopped coriander to serve

Method

  1. Heat the oil in a pan, then fry the onions for five minutes until soft.
  2. Stir in the spices then add the courgettes, tomatoes, chickpeas, raisins and stock. Bring to the boil. Cover and simmer for ten minutes.
  3. Stir in the peas and cook for a further five minutes.
  4. Sprinkle with coriander and serve.

For when you’re looking to sneak your five-a-day into the kids’ diets with ease, Cathryn’s vegetable tagine is jam-packed with flavourful vegetables, and is as hearty as it is healthy. 




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