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Vegetable and chickpea tagine

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This tasty, low-fat dish is full of North African flavours.
Serves
4
Prep
20 minutes
Cook
20 minutes
Each 452g serving contains (excludes serving suggestion)
KCal
209
Carbs
27.2g
Fibre
9.5g
Protein
8.2g
Fat
5.4g
Saturates
0.60g
Sugars
17.6g
Salt
0.30g
Portion Fruit & Veg
2
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
100ml vegetable stock
400g tin chickpeas, drained and rinsed
100g dried apricots
400g tin chopped tomatoes
1 tsp harissa paste
2 tbsp fresh coriander, chopped, to garnish
freshly ground black pepper
Method
  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.
  2. Add the vegetables to the pan and continue to fry for 2-3 minutes.
  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.
  4. Stir in the harissa paste and season with plenty of black pepper.
  5. Serve the vegetables over freshly prepared couscous, sprinkle with coriander and serve.
Chefs tips
  • Serve with plenty of salad and couscous, rice or flat bread.
  • 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.
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