Chickpea & roasted veg tagine

Chickpea & roasted veg tagine

  • Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance

Nutrition: per serving
HighlightNutrientUnit
kcal241
fat9g
saturates1g
carbs32g
sugars15g
fibre5g
protein7g
low insalt0.36g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.

  • STEP 2

    Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.

Goes well with

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    Rating: 4 out of 5.9 ratings
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