Probably the easiest tagine in the world, ever

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Serves: 4

By LoveAngel

(1 Vote) 4


  • 2 tbsp cinnamon

  • 1 large onion diced

  • 2 tins chopped tomato

  • 1 tbsp ground cumin

  • 3/4 pints water

  • 1 cinnamon stick

  • 2 tsp cumin seeds

  • 2 tins chickpeas drained

  • 1 handful sultanas (to taste)


  1. Soften the onion in some olive oil in a large frying pan.
  2. Once the onion is translucent, add the cinnamon powder, ground cumin and cumin seeds and stir rapidly, coating the onions in the spices.
  3. Keep the heat fairly low, as if the spices burn they will taste bitter. This should only take 30 seconds or so.
  4. Add the rest of the ingredients; chickpeas, tinned tomatoes, sultanas and cinnamon sticks, and top up with about 3/4 pint of water.
  5. Stir, place the lid on the saucepan, bring to the boil and simmer for about 30 minutes.

Handy Hint

Delicious with salad and rice or couscous, although also satisfying on its own.

Additional Information

  • Make Ahead

  • Can Freeze

  • moroccan

  • tomato

  • Rice

  • Main Course

  • Vegetarian

  • Nut Free

  • Gluten Free

  • Egg Free

  • Dairy Free

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Your comments

  • Microtufts 22/06/11 12:10

    This is really yummy! I was a bit sceptical while I was making it, adding all that cinnamon, but it really works and was very easy to make - thanks for sharing. I made a couple of modifications: I bulked it out a bit by adding some yellow split peas (I often use dried pulses to make bulk dishes go a bit further), and I also added a teaspoonful of marmite.

  • doiwant3 23/08/08 15:58

    Can't work out how to add the numbers, but I would give it 9, 9 and 9!

  • doiwant3 23/08/08 15:58

    I thought this was great - very easy and the whole family liked it, which is rare in our house, especially both kids eating it (and number 1 had two bowls worth). Thank you!

  • LoveAngel 16/01/08 16:44

    Forgot to say - this tastes soooo much better than the recipe looks. It's almost too easy!