Vegetable Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Fry light (or other 1 cal cooking spray)* 1 Large onion finely chopped.* 2 garlic cloves crushed.* 1 tsp finely grated (fresh) ginger.* 2 tsp ground cumin* 2 tsp ground cinnamon.* 1 tsp ground coriander.* 1 tsp turmeric* 1 tsp dried chilli flakes * 400g can chopped tomatoes.* 255ml/9fl oz water or stock.* 400g can chickpeas, drained.* 1 red pepper de-seeded and cut in bite size pieces.* 681g/1lb 8oz butternut squash peeled and cut into small cubes* salt and pepper to taste
Though traditionally cooked and served in a terra cotta pot called a "tagine", you can use any regular pot for this recipe.
Spray a large pan with fry light and place over a medium heat.
Add the onion and stir fry for 4-5 mins.
Add the garlic, ginger, cook slightly to warm them through, then add all the dried spices. Stir so they are well mixed and coating the onions.
Add the tinned tomatoes and water/stock. Bring to the boil, reduce the heat to low, cover and simmer gently for 25 mins.
Stir in the chickpeas and butternut squash. Cook over a low heat for 20 mins, or until the veg are cooked through and tender. Add the red pepper and cook 1 to 2 more minutes.
Season well and garnish with chopped coriander serve on its own or with couscous.
Makes 4 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SHEALUNA.
Spray a large pan with fry light and place over a medium heat.
Add the onion and stir fry for 4-5 mins.
Add the garlic, ginger, cook slightly to warm them through, then add all the dried spices. Stir so they are well mixed and coating the onions.
Add the tinned tomatoes and water/stock. Bring to the boil, reduce the heat to low, cover and simmer gently for 25 mins.
Stir in the chickpeas and butternut squash. Cook over a low heat for 20 mins, or until the veg are cooked through and tender. Add the red pepper and cook 1 to 2 more minutes.
Season well and garnish with chopped coriander serve on its own or with couscous.
Makes 4 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SHEALUNA.
Nutritional Info Amount Per Serving
- Calories: 263.8
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 520.7 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 13.7 g
- Protein: 9.6 g
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