Vegetable Chickpea Tagine
- 1 Knorr Vegetable Stock Pot
- 200 g sweet potato cut into cubes
- 200 g butternut squash cut into cubes
- 1 tinned chickpeas drained
- 1 tinned chopped tomatoes
- 1 yellow pepper diced
- 50 g kale chopped
- 1 onion diced
- 1 garlic clove
- 250 ml water
- 1 tbsp ras el hanout
- 1 tbsp vegetable oil
- cous cous
Heat the oil in a large pan. Fry the onion for a couple of minutes then add the garlic and cook until it starts to soften.
Add the ras el hanout, tomatoes, peppers, butternut squash, sweet potato, water and Knorr Vegetable Stock Pot. Simmer for 15 minutes then pour in the chickpeas with their water and bring back to a simmer.
Cook for 15 minutes more or until all the vegetables are tender and approximately half the liquid has reduced, making a light sauce.
Stir through the kale and chopped parsley then remove from the heat and serve with cracked wheat or cous cous.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||380.57 kcal|
|Protein (g)||13.49 g|
|Sugar (g)||12.65 g|
|Fat (g)||7.74 g|
|Fibre (g)||12.03 g|
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