Moroccan veg and chickpea tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 red onionchopped
- 2 cloves garlicchopped
- a spray olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 1 red pepperseeded and chopped
- 1 courgettechopped
- 1 auberginechopped
- 4 vine tomatoeschopped
- 400g tin chickpeasrinsed and drained
- 250ml vegetable stock
- 2 tbsp harissa
- 4 prunespitted and sliced
- flat-leaf parsleychopped, to serve
- steamed couscousto serve (optional)
Nutrition: per serving
- kcal187low
- fat3.6glow
- saturates0.5g
- carbs24.6g
- sugars14.1glow
- fibre11.7g
- protein8.2g
- salt0.3glow
Method
step 1
Fry the onion and garlic in a spray of olive oil for 5 minutes. Add the spices and fry for a minute until fragrant. Add the veg, and fry for 8-10 minutes until they’re coated in the spices and start to take on some colour.
step 2
Add the chickpeas, stock, harissa and prunes. Season and simmer for 15-20 minutes until the vegetables are tender. Scatter over the parsley and serve with couscous, if you like.
