Chickpea Tagine

A can of chickpeas can be turned into a gloriously delicious meal, by adding spices and vegetables.

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

6.9g

Energy (kJ)

761kJ

Energy (kcal)

182kcal

Carbohydrate incl. fibre (g)

28.1g

Carbohydrate excl. fibre (g)

21.8g

Sugar (g)

5.9g

Fibre (g)

6.4g

Fat (g)

5.8g

Saturated fat (g)

1.1g

Unsaturated fat (g)

4.0g

Monounsaturated fat (g)

1.1g

Polyunsaturated fat (g)

2.7g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

602mg

Salt (g)

1.50g

Vitamin A (IU)

1520IU

Vitamin C (mg)

57.4mg

Calcium (mg)

54mg

Iron (mg)

2.39mg

Potassium (mg)

846mg

Total

27.6g

3043kJ

728kcal

112.5g

87.1g

23.7g

25.4g

23.0g

4.4g

16.2g

4.6g

10.6g

0.1g

0mg

2407mg

6.01g

6079IU

229.7mg

216mg

9.57mg

3385mg

Ingredients
Cook

1 tbsp vegetable oil
1 onion, sliced
1 red pepper, sliced
150 g button mushrooms, sliced
15 g fresh ginger, grated
1 tsp ground turmeric
1 tsp cumin
300 g diced potatoes, blanched until partially soft
220 g can chickpeas, drained
3 medium tomatoes, chopped
500 ml water
28 grams Knorr Vegetable Stock Pot
1 tbsp chopped parsley

1 Heat the oil in a large pan.
2 Fry the onion for a minute so it starts to soften.
3 Add the red pepper, button mushrooms and fry for another minute, then add ginger, turmeric, cumin and stir to incorporate all the spices.
4 Add the potatoes, tomatoes, chickpeas, water and Knorr Herb Infusion Stock Pot. Simmer for 30 minutes or until all the vegetables are tender and approximately half the liquid has reduced making a light sauce.
5 Serve with chopped parsley.