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Vegan Moroccan Tagine with Chickpeas and Vegetables
Vegan Moroccan Tagine with Chickpeas and Vegetables

Vegan Moroccan Tagine with Chickpeas and Vegetables
A hearty and aromatic Moroccan stew with chickpeas and a variety of vegetables.
Vegan Moroccan Tagine with Chickpeas and Vegetables
Ingredients:
1
Servings
  • 200
    g
     chickpeas
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 400
    g
     canned tomatoes
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 250
    ml
     vegetable broth
Preparation Time: 45 minutes
Vegan Moroccan Tagine with Chickpeas and Vegetables
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until soft.
  3. Stir in cumin, coriander, cinnamon, salt, and black pepper.
  4. Add chopped carrot, zucchini, and red bell pepper. Cook for 5 minutes.
  5. Pour in canned tomatoes and vegetable broth. Bring to a simmer.
  6. Add chickpeas and cook for another 20 minutes until vegetables are tender.
  7. Adjust seasoning to taste and serve hot.
Nutrition Per Serving 1200 g Per 100g
Energy 600 kcal 50 kcal
Protein 20 g 1.7 g
Fibre 20 g 1.7 g
Salt 2 g 0.2 g
Sugar 15 g 1.3 g
Carbohydrates 90 g 7.5 g
Fat 20 g 1.7 g
  • 200
    g
     chickpeas
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 400
    g
     canned tomatoes
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 250
    ml
     vegetable broth
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until soft.

Stir in cumin, coriander, cinnamon, salt, and black pepper.

Add chopped carrot, zucchini, and red bell pepper. Cook for 5 minutes.

Pour in canned tomatoes and vegetable broth. Bring to a simmer.

Add chickpeas and cook for another 20 minutes until vegetables are tender.

Adjust seasoning to taste and serve hot.

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