Moroccan chickpea and JAZZ™ apple tagine

  • Servings

    4 people

INGREDIENTS

  • 1 small sweet potato cubed
  • 1 red onion finely chopped
  • 2 Jazz apples cored and cubed
  • 1 cup pumpkin cubed
  • 1 small eggplant cubed
  • 1 carrot cut into half-moons
  • 2 cloves of garlic roughly chopped
  • 1 tin chickpeas rinsed and drained
  • ¼ cup prunes
  • 1 tin chopped tomatoes
  • 1 cup vegetable stock
  • 1 tbsp harissa paste
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • ½ tsp ground cumin
  • 1 Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

METHOD

  • Preheat the oven to 160 degrees Celsius
  • In a tagine or Dutch oven add oil, onions, garlic, spices, and harissa paste.
  • Add all the chopped veggies, chopped tomatoes, chickpeas, vegetable stock, and apples.
  • Cover the tagine and place in the oven for 2 hours. After 1 hour remove from the oven and stir the mixture
  • Serve with couscous and garnish with chopped parsley.

Credit: Joel Feren, aka The Nutrition Guy

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