Name: Roast vegetable and chickpea tagine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 4 tsp rapeseed oil; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground cinnamon; 6 small shallots halved; 1 red pepper deseeded and cut into chunks; 225g (8oz) sweet potato peeled and cut into small chunks or wedges; 2 carrots (about 225g/8oz total/unprepared weight) sliced; 227g (8oz) can chopped tomatoes in rich natural juice; 200–225ml (7–8fl oz) hot low salt vegetable stock; 115g (4oz) canned chickpeas in water (drained weight) drained and rinsed; 4–6 ready-to-eat dried apricots (about 25g/1oz) halved; Chopped fresh coriander to garnish (optional)

Meal type: Main meal

Serves: 2

Preparation time: 20 minutes

Cooking time: 40 minutes

Preheat oven to 200ºC/180ºC fan/gas mark 6. Combine rapeseed oil and ground spices in a small dish.
Place shallots, red pepper, sweet potato and carrots in a medium non-stick roasting tin. Add oil mixture to vegetables; toss together to mix well. Shake tin to level vegetables into a single layer.
Roast in oven for about 25 minutes or until vegetables are tinged brown and almost tender, stirring once or twice. Add tomatoes, stock (the amount you add depends on juiciness of tomatoes), chickpeas and apricots to roasting tin; stir to mix. Cover with foil; roast in oven for a further 15–20 minutes or until hot and bubbling, stirring once.
Sprinkle over chopped coriander (if using); serve on its own or with cooked brown rice, bulgur wheat, wholemeal bread or some baked potatoes..

Cook's tips

For a packed lunch, cook the tagine as above, then cool, transfer to an airtight container and refrigerate.
Reheat gently in microwave, on hob or in moderate oven until piping hot, before serving.
You may need to add a little extra stock too.

Energy 1493kJ 356kcal 18%

Carbs 51g -

Fat 9g Low 13%

Saturates 0.8g Low 4%

Sugar 25.5g Low 28%

Salt 0.5g Low 8%

% = an adult's reference intake

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Ingredients

4 tsp rapeseed oil

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

6 small shallots, halved

1 red pepper, deseeded and cut into chunks

225g (8oz) sweet potato, peeled and cut into small chunks or wedges

2 carrots (about 225g/8oz total/unprepared weight), sliced

227g (8oz) can chopped tomatoes in rich natural juice

200–225ml (7–8fl oz) hot low salt vegetable stock

115g (4oz) canned chickpeas in water (drained weight), drained and rinsed

4–6 ready-to-eat dried apricots (about 25g/1oz), halved

Chopped fresh coriander, to garnish (optional)

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Roast vegetable and chickpea tagine

Cook's tips

Nutritional Information

Tried this at home?

Ingredients

Related Recipes

Vegetable Balti

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