Vegan tagine
Vegan tagine
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
Ingreadient
- 2 tbsp olive oil
- 2 onions, chopped
- ½ tsp each ground cinnamon, coriander and cumin
- 2 large courgettes, cut into chunks
- 2 chopped tomatoes
- 400g can chickpea, rinsed and drained
- 4 tbsp raisin
- 425ml vegetable stock
- 300g frozen pea
- chopped coriander, to serve
Direction
- 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.
