Vegetable and chickpea tagine
prep: 20 minutes
cook: 20 minutes
serving: 4
Nutrition Facts
each serving
KCal
215
Carbs
27.7g
fiber
10g
Protein
8.5g
Fat
5.6g
Saturates
0.7g
Sugars
17.8g
Salt
0.17g
Fruit/Veg Portion
4
Ingredients
all 13 types- 1 tbsp oil
- 2 cloves garlic, crushed
- quarter tsp ground cumin
- quarter tsp ground ginger
- half tsp chilli powder
- 450g mixed vegetables cut into bite-sized pieces - one large courgette, two medium carrots and one medium aubergine
- 100ml low-salt vegetable stock
- 400g tin chickpeas, drained and rinsed
- 100g ( approx. 12) dried apricots
- 400g tin chopped tomatoes
- 1 tsp harissa paste
- 2 tbsp fresh coriander, chopped, to garnish
- freshly ground black pepper
Directions
5 steps in totalStep 1
Heat the oil in a non-stick pan. Add the garlic, cumin, ginger and chilli powder, fry for 2 minutes until the spices are fragrant.
Step 2
Add the vegetables to the pan and continue to fry for 2-3 minutes.
Step 3
Pour over the stock and add the chickpeas, apricots and tomatoes, bring to the boil and simmer for 10-12 minutes, until the vegetables are just tender.
Step 4
Stir in the harissa paste and season with plenty of black pepper.
Step 5
Serve the vegetables over freshly prepared couscous, sprinkle with coriander and serve.
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