Chickpea Vegetable Tagine

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From on weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (498.7 g)
  • Calories 527.3
  • Total Fat - 6.5 g
  • Saturated Fat - 1 g
  • Cholesterol - 2.5 mg
  • Sodium - 640.3 mg
  • Total Carbohydrate - 102.1 g
  • Dietary Fiber - 12.1 g
  • Sugars - 22 g
  • Protein - 16.8 g
  • Calcium - 143.6 mg
  • Iron - 4.2 mg
  • Vitamin C - 30.2 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large saucepan over a medium heat and add onion and cook, stirring until soft and then add seasoning and cook, stirring until fragrant.

Step 2

Stir in pasta sauce, chickpeas, raisins and water and season with salt and pepper and bring to the boil and simmer, covered, stirring occasionally for about 5 minutes, or until slightly thickened and then add beans and zucchini and simmer for a further 5 minutes, or until tender.

Step 3

Serve tagine over couscous and garnish with almonds.

Tips & Variations


No special items needed.

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