This has all the comforting qualities of a hearty stew, but with the added benefit that it’s extremely healthy, packed with vegetables and can be on the table in no time at all. With its fragrant North African spices, we think this winter warmer is the perfect fuss-free dish to enjoy with warm, crusty bread.

Kcal: 447 per serving

Fat: 7g per serving

Sat Fat: 1.2g per serving

Ingredients (Serves 4)

400g dry chickpeas, soaked
200g dry split yellow peas
75g raisins
1 large white onion, chopped
Olive oil, for frying
3 garlic cloves, minced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground turmeric
½ tsp chilli flakes
550ml vegetable stock
350g frozen peas
12 cherry tomatoes
Salt and black pepper
½ bunch of coriander, chopped
½ bunch of fresh mint, chopped

Method

Step 1: Rinse the chickpeas. In a saucepan, simmer them in unsalted water for about 1 ½ hours, or until they are soft but not falling apart.

Step 2: Soak the split yellow peas in tepid water for around 45 minutes; the raisins for 20 minutes.

Step 3: Fry the onion in a little oil in a saucepan, then once it has softened and become translucent, add the garlic and spices and cook for two minutes, stirring constantly. Add the stock and bring to the boil before lowering in the drained split peas. Turn the heat down and leave to simmer.

Step 4: After about 45 minutes, add the raisins to the tagine and then add the cooked chickpeas, frozen peas, cherry tomatoes and a little salt and pepper. Bubble away for a further 10 minutes, or until the peas and tomatoes are cooked through.

Step 5: Take the tagine off the heat, check and adjust the seasoning to taste, then sprinkle over a generous handful of the chopped herbs.

From Snackistan by Sally Butcher (£20, Pavilion), available now in hardback

Eat with:

Wine expert Jane Parkinson recommends the perfect pairing.

Tim Adams Protégé Tempranillo 2009, tesco.com, £59.94 for a case of six

A soft and soothing red is perfect with the earthy spices in this dish. This mellow Australian wine has smooth tannins, gentle black fruit flavours and a flicker of spice.

Recipe: Three Pea Tagine