Taco Lettuce Cups
- 10 minutes (preparation 5 minutes)
- 4
Our take on a Mexican favourite.
View Recipe
Moroccan chickpea tagine
Moroccan chickpea tagine image: Heart Foundation
Ingredients
- 1 tablespoon olive oil
- 2 small brown onions, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- ¼ teaspoon chilli powder (optional)
- ¼ teaspoon ground cinnamon
- 1 tablespoon salt reduced tomato paste
- 600g can no added salt chickpeas, drained
- 300mL salt reduced vegetable stock*
- 1 large zucchini, cut into 4cm long sticks
- 1 medium red capsicum, cut into 3cm cubes
- 1 medium sweet potato, peeled, cut into 2cm cubes
- 4 tablespoons fresh flat leaf parsley
- 2/3 cup white quinoa
- 2 tablespoons coriander, to serve
Method
Method
- Place a medium sized pot over medium heat and add olive oil. Cook onions for 1-2 minutes, or until just softened.
- Add the spices to the pot and cook for another 1-2 minutes until fragrant.
- Add the tomato paste, chickpeas, reduced salt stock, zucchini, capsicum and sweet potato to the pot and bring to the boil.
- Reduce heat, cover and cook gently for 25-30 minutes or until sweet potato is cooked through. Stir in parsley at the end.
- Meanwhile, cook quinoa according to packet instructions.
- Serve Chickpea Tagine with cooked quinoa and garnish with fresh coriander.
Tip:
- *Check out the Heart Foundation basic recipe for homemade vegetable stock.
Recipe: Heart Foundation
Ingredients
- 1 tablespoon olive oil
- 2 small brown onions, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- ¼ teaspoon chilli powder (optional)
- ¼ teaspoon ground cinnamon
- 1 tablespoon salt reduced tomato paste
- 600g can no added salt chickpeas, drained
- 300mL salt reduced vegetable stock*
- 1 large zucchini, cut into 4cm long sticks
- 1 medium red capsicum, cut into 3cm cubes
- 1 medium sweet potato, peeled, cut into 2cm cubes
- 4 tablespoons fresh flat leaf parsley
- 2/3 cup white quinoa
- 2 tablespoons coriander, to serve