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Moroccan chickpea tagine

Moroccan chickpea tagine

moroccan-chickpea-tagine

4 serves

15 m

30 m

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
  • 600 g can no added salt chickpeas, drained
  • 300 mL 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
  • â…” cup white quinoa
  • 2 tablespoons coriander, to serve

Method

Step 1

Place a medium sized pot over medium heat and add olive oil. Cook onions for 1-2 minutes, or until just softened.

Step 2

Add the spices to the pot and cook for another 1-2 minutes until fragrant.

Step 3

Add the tomato paste, chickpeas, reduced salt stock, zucchini, capsicum and sweet potato to the pot and bring to the boil.

Step 4

Reduce heat, cover and cook gently for 25-30 minutes or until sweet potato is cooked through. Stir in parsley at the end.

Step 5

Meanwhile, cook quinoa according to packet instructions.

Step 6

Serve Chickpea Tagine with cooked quinoa and garnish with fresh coriander.

A plate of food with colorful vegetables and a bowl of creamy yogurt. A healthy and delicious meal.

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