Chickpea Tagine

Feel good, healthy food...



Prep time

15 minutes

Cook time

35 minutes

Moroccan recipes often feature cinnamon in both savoury dishes and
desserts. Here it goes beautifully with a range of vegetables and
raisins to make a tasty stew that’s best served with yoghurt to
compliment the flavours!


red onion (small), thinly sliced 
3 garlic cloves, peeled and finely chopped/crushed
carrots, peeled and sliced
1 tsp ground turmeric
1 tsp ground cinnamon 
2 tsps ground cumin 
1/4 tsp cayenne pepper
2 tbsps olive oil/cooking spray
800g  tinned chickpeas, rinsed and drained
1/4 cup sultanas
salt and pepper, to taste 


  1. Heat oil in a medium-sized pan. Add the chopped onion and sauté for a few minutes until it begins to soften. Add water if required. Then, add the garlic, chickpeas, carrots, sultanas, spices and 2 cups of water. Using boiling water here will save time. Season with salt and pepper.
  2. Cover and simmer for 20-25 minutes, stirring occasionally.
  3. Divide the tagine into 4 portions.

Chef’s tips

Sprinkle fresh parsley on top to garnish. Add a dollop of yoghurt (sour Greek-style) to compliment the flavours. Serve either with rice or on its own.


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