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Chickpea Tagine

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

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

182kcal

Energy (kJ)

761kJ

Protein (g)

6.9g

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

728kcal

3043kJ

27.6g

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


  • 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.