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Veggie tagine pots

Veggie tagine pots


Use whatever veg you have to hand in this Moroccan-inspired recipe

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    1179kj 282kcal
  • Fat
    Med 19%
  • Saturates
    Low 11%
  • Sugar
    Low 19%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 30g


  • 1½ and a half tbsp Co-op olive oil
  • 1 medium courgette, diced
  • 1 small onion, finely chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chilli flakes
  • 400g can Co-op chopped tomatoes
  • ½ x 400g can Co-op chick peas, drained and rinsed
  • Zest of 1/2 lime
  • Handful fresh parsley, chopped (optional)


  1. Heat 1 tbsp of the oil in a frying pan
  2. Add the courgette and fry over a medium heat for 4 mins, until golden
  3. Remove and set to one side
  4. Add the remaining oil, reduce the heat and soften the onion for 5 mins. Stir through the spices and cook for 1 minute more
  5. Fold through the chopped tomatoes, season, and bubble gently for 15 mins (adding a splash more water, if needed)
  6. Fold in the courgette and chick peas
  7. Warm through for 4 mins, then scatter with the lime zest and parsley, if using. Divide between two warmed dishes

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