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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