Root Vegetable and Chickpea Tagine (Vegan)
A quick and easy root vegetable and chickpea tagine served with wholewheat couscous and pumpkin seeds. Ready in under 30 minutes - perfect for busy weeknights!
Servings 4 people
Calories 336kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 leek sliced
- 2 cloves garlic crushed or grated
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- ½ teaspoon chilli flakes (or as much as you like!)
- 750 g mixed root vegetables chopped into roughly 2cm / ¾inch chunks (I used potatoes, carrots and butternut squash)
- 1 red pepper chopped into 2cm / ¾inch chunks
- 2 x 400 g tins chopped tomatoes
- Juice of half a lemon
- Salt and pepper to taste
- 400 g tin chickpeas drained
To Serve:
- Coriander leaves optional
- Pumpkin seeds optional
- Wholewheat couscous (or regular couscous) optional
Instructions
- Drizzle about a tablespoon of olive oil into a wide, deep saucepan. Put the onion and leek in the saucepan and sweat on a low heat, with the lid on until soft but not brown – about 5 minutes.
- Add the crushed garlic, cumin, coriander and chilli flakes and cook on a low heat for one more minute, with the lid off.
- Add the mixed root veg and red pepper plus both tins of chopped tomatoes, the juice of half a lemon and some salt and pepper. Cook on a medium heat until the veg is nearly tender…about 15 minutes.
- Add a tin of chickpeas and cook for 5 more minutes. Serve with wholewheat couscous and sprinkle over some coriander leaves and pumpkin seeds
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 336kcal | Carbohydrates: 65g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 595mg | Potassium: 1405mg | Fiber: 18g | Sugar: 17g | Vitamin A: 1637IU | Vitamin C: 101mg | Calcium: 198mg | Iron: 5mg