This recipe is called a tagine because it is redolent of the spicy Moroccan dished served in the traditional earthenware pots. This recipe for vegetable tagine is a simple version cooked in one pan on the stove but as soon as you lift the lid you’ll know it’s suffused with the heady aroma of North African spices. It’s a dish packed with nutritional value and a fabulously tasty way of getting your 5-a-day. Being so low in calories you can afford to indulge in the full authentic experience by eating some Moroccan flatbread or fluffy couscous with these delicious vegetables. Of course, if you have a Tagine, use it.
Preparation time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Energy: 246 calories per serving
Equipment:
1 Saucepan with lid
Sharp vegetable knife
Ingredients:
2 tbsp olive oil
2 onions
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground cumin
2 large zucchini
2 fresh tomatoes
400g can chickpeas
4 tbsp raisins
425ml vegetable stock
300g frozen peas
Fresh coriander, to serve
Directions:
Peel and chop the onion
Chop the zucchini into bite-size chunks
Chop the tomatoes into bite-size chunks (they can be de-skinned and de-seeded if you prefer)
Drain and rinse the chickpeas
Heat the oil in the pan
Fry the onions until soft
Stir in the spices
Add the zucchini, chickpeas, raisins, and tomatoes
Stir gently to mix well
Pour in the stock
Bring the mixture to the boil
Cover and simmer for about 10 minutes
Stir in the peas and cook for a further 5 minutes
Remove from the heat and sprinkle with some fresh chopped coriander to serve.
