Vegan Tagine

Vegan Tagine

The blend of spices including cinnamon, coriander and cumin will fill your kitchen with an irresistible aroma and turn your cooking experience into an aromatic feast. This tagine is a symphony of nutrients, with a variety of vegetables and chickpeas providing a rich source of vitamins, minerals and protein.


  • 2 tablespoons olive oil
  • 2 onions, chopped
  • ½ tsp each ground cinnamon, coriander and cumin
  • 2 large courgettes, sliced
  • 2 tomatoes, chopped
  • 400g tin of chickpeas, rinsed and drained
  • 4 tbsp raisins
  • 425ml vegetable stock
  • 300g frozen peas
  • chopped coriander, to serve

Method of preparation:

Heat the olive oil in a large saucepan or tagine over a medium heat.

Add the onions and cook until soft.

Stir in the ground cinnamon, coriander and cumin and cook for another minute until fragrant.

Add the courgettes and chopped tomatoes to the pot.

Cook for about 5 minutes or until the vegetables are soft.

Stir in the chickpeas and raisins, mixing well to combine with the spices and vegetables.

Pour in the vegetable stock and bring to the boil.

Reduce the heat, cover and simmer for about 20 minutes.

Add the frozen peas and continue to cook for a further 10 minutes or until all the vegetables are tender.

Serve the tagine hot, garnished with chopped coriander.

Serve with couscous or pita bread.

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