Chickpea And Root Vegetable Tagine Recipe

Serve up a bowl of this chickpea and root vegetable tagine on meat-free Mondays. Leftovers can be eaten the next day for lunch.

The ingredient of Chickpea And Root Vegetable Tagine Recipe

• 1 tbsp olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 3 tsp finely grated ginger
• 2 tsp ground coriander
• 1 tsp ground paprika
• 1 cup 200g dried chickpeas
• 4 cups 1l vegetable stock
• 2 carrots peeled halved lengthways cut into 3cm lengths
• 2 parsnips peeled halved lengthways cut into 3cm lengths
• 350g swede peeled cut into 3cm pieces
• 300g turnip or celeriac peeled cut into 3cm pieces
• 1 cup 200g couscous
• 1 1 4 cups 310ml boiling water
• 1 tbsp extra virgin olive oil
• 2 tbsp chopped coriander
• 2 tbsp flaked almonds toasted

The Instruction of chickpea and root vegetable tagine recipe

• heat olive oil in a medium frying pan over medium heat add the onion and cook stirring for 5 mins or until the onion softens add the garlic ginger ground coriander and paprika and cook stirring for 30 secs or until aromatic transfer to a slow cooker
• add the chickpeas and stock to the slow cooker and stir to combine cover and cook for 3 hours on low
• add the carrot parsnip swede and turnip or celeriac to the slow cooker and stir to combine cover and cook for a further 3 hours on low season
• place couscous in a heatproof bowl pour over the boiling water cover bowl tightly with foil set aside for 5 mins or until the water is absorbed drizzle couscous with extra virgin olive oil and use a fork to separate the grains
• divide the couscous among serving bowls spoon over the vegetable mixture and sprinkle with chopped coriander and almond

Nutritions of Chickpea And Root Vegetable Tagine Recipe

fatContent: 463 66 calories
saturatedFatContent: 15 grams fat

carbohydrateContent: 2 grams saturated fat
sugarContent: 59 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: n a

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