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Vegetable and chickpea tagine

Special Diets

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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 vegetable stock
400g tin chickpeas, drained and rinsed
100g (12) dried apricots
400g tin chopped tomatoes
1 tsp harissa paste
2 tbsp fresh coriander, chopped, to garnish
freshly ground black pepper
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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.
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