Name: Vegetable and chickpea tagine
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4
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

This tasty, low-fat dish is full of North African flavours.

Serves

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

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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

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Method

Step 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.

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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Vegetable and chickpea tagine

Ingredients