Chickpea Vegetable Tagine
Recipe: #29449
May 02, 2018
Categories: Beans, Chickpeas/Garbanzo, Couscous, Moroccan, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, Vegetarian Dinner, Vegan Dinner, more
"From on weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.