Moroccan Vegetable Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T olive oil1 onion3 cloves garlicturmericcinnamoncurry powdercumingingerparsley1 lb canned tomatoes20 oz butternut squash2 cups spinach1 eggplant1 bell pepper15 oz chickpeas1/4 c raisins or 3 dried apricots
Prep. Rinse and drain the chickpeas. Chop the vegetables into even, bite-sized chunks (smaller will cook faster).
Saute onions in oil over medium heat for 10 minutes.
Add spices to taste and saute another 5-10 min.
Add liquids and bring to boil, then simmer 10 min. (Add orange juice later if using)
Add hard veggies and cook 10 min.
Add the beans, soft veggies and raisins. Simmer 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes.
Garnish with nuts and parsley
For slow cooker:
Layer hard veggies first, then liquids, then beans and soft veggies. Remember liquids will not evaporate so add only as much as final amount.
Cook on low for 8 hours. Add very soft veggies at end (peas, spinach) and cook 15 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ALISPARK.
Saute onions in oil over medium heat for 10 minutes.
Add spices to taste and saute another 5-10 min.
Add liquids and bring to boil, then simmer 10 min. (Add orange juice later if using)
Add hard veggies and cook 10 min.
Add the beans, soft veggies and raisins. Simmer 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes.
Garnish with nuts and parsley
For slow cooker:
Layer hard veggies first, then liquids, then beans and soft veggies. Remember liquids will not evaporate so add only as much as final amount.
Cook on low for 8 hours. Add very soft veggies at end (peas, spinach) and cook 15 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ALISPARK.
Nutritional Info Amount Per Serving
- Calories: 175.2
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 254.2 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 8.5 g
- Protein: 5.8 g
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