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
Prep:10 mins
Serves 4
2 tbsp olive oil2 onions, chopped½ tsp each ground cinnamon, coriander and cumin2 large courgettes, cut into chunks2 chopped tomatoes400g can chickpea, rinsed and drained4 tbsp raisin425ml vegetable stock300g frozen peachopped coriander, to serve
STEP 1Heat 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.
