Vegetable tagine with chickpeas


Serve this chickpea tagine with couscous as a vegetarian main for meat free meals, or serve on its own as a healthy side dish to help you get your servings of vegetables.


2 T olive oil
2 onion (chopped)
1⁄2 t coriander (ground)
1⁄2 t cumin (ground)
1⁄2 t cinnamon (optinal, groung)
2 zucchini (peeled, and cut into chunks, about 4 cups)
2 tomato (chopped)
1 cn chickpeas (15 oz can, rinsed and drained)
4 T raisin (optional)
1 1⁄2 c peas (frozen)


  1. Heat oil in a pan. Sauté the chopped onions for 4-5 minutes, or until soft and then mix in the spices.
  2. Add zucchini, tomatoes and chickpeas. Cook for a couple of minutes.
  3. Now add the raisins and broth. Bring to the boil, reduce heat, cover and simmer for 10-12 minutes.
  4. Add the peas, bring back to the boil and simmer for 5-6 minutes more, until the peas are soft.


Sprinkle fresh coriander leaves, chopped, and serve with couscous done with the same vegetable broth. If you don't have zucchini at hand, use any other squash, including butternut squash.

4 servings
Preparation time
Cooking time
Total time
35 minutes