Roast vegetable and chickpea tagine

"This is a delicious stew, perfect for a packed lunch. For a packed lunch, cook the tagine as above, then cool, transfer to an airtight container and refrigerate"
Prep time:
20 min
Cook time:
35 min
Servings:
2 people

Health Score

High
Medium
Low
9.1 / 10
High score

Glycemic Index

Index
47
Low
Load
34
High

Nutrition per serving:

Calories442.34 kcal22%
Fat11.91 g17%
Carbs73.81 g28%
Sugars27.65 g31%
Protein10.12 g20%
Sodium993.22 mg50%
Fiber14.73 g53%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
47
Low
Glycemic Load
34
High

Ingredients

4 tsp rapeseed oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
6 small shallots halved
1 red pepper deseeded and cut into chunks
225g (8oz) sweet potato peeled and cut into small chunks or wedges
2 carrots (about 225g/8oz total/unprepared weight) sliced
227g (8oz) can chopped tomatoes in rich natural juice
200–225ml (7–8fl oz) hot home-made or reduced-salt vegetable stock
115g (4oz) canned chickpeas in water (drained weight) drained and rinsed
4–6 ready-to-eat dried apricots (about 25g/1oz) halved
Chopped fresh coriander to garnish (optional)

Directions

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