Moroccan · Lunch, Dinner
Moroccan vegetable and chickpea tagine
A fragrant tagine of chickpeas, carrot and dried apricot in warm spices.
- Calories
- 565 kcal
- Protein
- 20 g
- Carbs
- 83 g
- Fat
- 17 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Ingredients
- 220 g Chickpeas (tinned, drained)
- 1½ carrots Carrots
- 25 g Dried apricots
- ½ onion Onion
- 2 cloves Garlic
- ¾ tbsp Olive oil
- ¾ tsp Ground cumin
- ½ tsp Cinnamon
- 5 g Ginger
- 100 g Chopped tomatoes (tinned)
- 5 g Coriander
- ¼ tsp Salt
Method
- Warm the oil and cook the onion for 6 minutes until soft, then add the garlic, ginger and spices for a minute.
- Add the carrot and cook for 3 minutes.
- Stir in the tomato tin, chickpeas and apricots, cover and simmer for 20 minutes until the carrot is tender.
- Season and scatter with coriander before serving.
More Moroccan recipes
- Chicken tagine with apricots and almonds583 kcal · 41 g protein
- Lamb tagine with dates and almonds557 kcal · 36 g protein
- Harira-style lentil and chickpea soup564 kcal · 28 g protein
- Moroccan seven-vegetable couscous601 kcal · 21 g protein
- Moroccan fish tagine354 kcal · 38 g protein
- Moroccan spiced carrot and chickpea salad332 kcal · 9 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein