Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Vegetable and chickpea tagine

Special Diets

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Vegetable and chickpea tagine
This tasty, low-fat dish is full of North African flavours.
Serves
4
Prep
20 minutes
Cook
20 minutes
Each 339g serving contains (excludes serving suggestion)
KCal
215
Carbs
27.7g
Fibre
10.0g
Protein
8.5g
Fat
5.6g
Saturates
0.7g
Sugars
17.8g
Salt
0.17g
Fruit/Veg Portion
4
Ingredients

Ingredients

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
Please view Whisk.com privacy policy for more information
Method

Method

Recipe tips
  • Serve with couscous, rice or flat bread and plenty of salad.
  • If you don’t have harissa paste, you could use a little more chilli and/or garlic plus half tsp dried mint and a good squeeze of lemon.
  • In place of apricots, you could use raisins or sultanas.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping-hot throughout.
Back to Top
Brand Icons/Telephonecheck - FontAwesomeicons/tickicons/uk