Vegetable Tagine With Crispy Chickpeas

This healthy vegetarian tagine tastes delicious with the crunchy chickpea topping.

The ingredient of Vegetable Tagine With Crispy Chickpeas

• 1 4 cup extra virgin olive oil
• 2 large red onions cut into thin wedges
• 2cm piece fresh ginger peeled finely grated
• 2 garlic cloves crushed
• 2 tsp ground cumin
• 1 1 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 5kg butternut pumpkin peeled cut into 4cm pieces
• 1 large 550g eggplant cut into 4cm pieces
• 2 medium red capsicums cut into 2cm pieces
• 1 medium green capsicum cut into 2cm pieces
• 2 x 410g cans chopped tomatoes and paste
• 3 4 cup massel vegetable liquid stock
• 600g cauliflower cut into florets
• 400g can chickpeas drained rinsed
• fresh coriander leaves to serve

The Instruction of vegetable tagine with crispy chickpeas

• heat 1 tablespoon oil in a large heavy based saucepan over medium heat add onion cook for 8 to 10 minutes or until softened add ginger garlic cumin coriander and turmeric cook stirring for 1 minute or until fragrant increase heat to medium high add pumpkin cook stirring for 5 minutes or until pumpkin starts to soften
• add eggplant and capsicums cook stirring for 2 to 3 minutes or until eggplant starts to soften add tomato and stock bring to the boil reduce heat to low simmer partially covered for 30 minutes add cauliflower cook for 10 minutes or until tender
• place chickpeas on a paper towel lined plate pat dry heat remaining oil in a frying pan over medium high heat add chickpeas cook stirring occasionally for 5 to 7 minutes or until golden and crispy transfer to a plate lined with paper towel to drain
• serve sprinkled with chickpeas and coriander leaves

Nutritions of Vegetable Tagine With Crispy Chickpeas

fatContent: 288 234 calories
saturatedFatContent: 9 5 grams fat
carbohydrateContent: 1 2 grams saturated fat
sugarContent: 39 6 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 10 3 grams protein
sodiumContent: n a

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