Chickpea and Vegetable Tagine

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Kcal: 450

P: 18

F: 10

C: 80

Fiber: 20

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Chickpeas (canned, drained): 150g (3/4 cup), Carrot: 50g (1 medium, diced), Zucchini: 100g (1 small, diced), Bell pepper (red): 50g (1/2 cup, diced), Onion: 50g (1/2 cup, diced), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Tomatoes (canned, diced): 100g (1/2 cup), Vegetable broth (low-sodium): 120ml (1/2 cup), Apricots (dried): 20g (2 tbsp, chopped), Cumin: 2g (1/2 tsp), Cinnamon: 1g (1/4 tsp), Coriander (ground): 1g (1/4 tsp), Paprika: 2g (1/2 tsp), Olive oil: 5ml (1 tsp), Lemon juice: 5ml (1 tsp), Fresh cilantro: 5g (1 tbsp, chopped), Couscous (whole wheat, cooked): 100g (1/2 cup), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)

Nutritional info:

Meal Type: dinner

Dietary Suitable for: Vegan (excludes all animal products)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Heat 5ml olive oil in a pot over medium heat. 2. Add 50g diced onion and cook until translucent, about 3 minutes. 3. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds. 4. Add 2g cumin, 1g cinnamon, 1g coriander, 2g paprika, 1g salt, and 1g black pepper. Stir for 30 seconds until fragrant. 5. Add 50g diced carrot and cook for 3 minutes. 6. Add 100g diced zucchini and 50g diced bell pepper. Cook for 3 minutes. 7. Add 100g diced tomatoes, 120ml vegetable broth, 150g chickpeas, and 20g chopped dried apricots. 8. Bring to a simmer, cover, and cook for 15-20 minutes until vegetables are tender. 9. Stir in 5ml lemon juice. 10. Serve over 100g cooked couscous, garnished with 5g chopped cilantro.

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