Moroccan Vegetable Tagine



This is a real favourite in our house and so easily made. I's also very adaptable to whatever you have in the house. Great for a Meat Free Monday (or any day) but equally tasty if you choose to add some meat or chicken.


It's a recipe I cut out of a magazine about 20 years ago and have no idea where from so can't credit it. But the cut out is getting a bit fragile so I thought I'd better type it out.


It's quite Low Carb and can be eaten on its own or with side servings of your choice. I've shared it with all my weight loss clients for their main meal and leftovers for lunch.


A good one to prepare and cook in advance and freezes well so why not double up.


I hope you enjoy it.


Ingredients


1 large onion

2 garlic cloves

400g can chickpeas

1 red pepper

680g butternut squash

1 tsp olive oil

1 tsp grated ginger

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric

1 tsp dried chilli flakes

400g tin chopped tomatoes

250ml stock of your choice

1/2 tsp sugar of your choice

Salt and Pepper


Options To serve

Handful fresh coriander

Greek Yogurt

Cous Cous or Quinoa

Large Green Salad


Method


Peel and finely chop the onion. Peel and crush the garlic. Drain and rinse the chickpeas. Deseed and chop the pepper into bitesize pieces. Chop the squash itno bitesize pieces. I tend to leave the peel on the squash for extra fibre but you can peel it if you wish.


Spread the oil on a large pan using a pastry brush, use more oil if you wish. Fry the onion ofr about 5 minutes then add the garlic, spices, tomatoes, stock (I use Carols Stockmarket Chicken Stock) and sugar and bring to the boil. I use Zylitol as a sweetener. Reduce the heat, cover and simmer for about 20 minutes.


Add the chickpeas, red pepper and squash. Cook over a medium for another 20 minutes until the vegetables are tender. Season to your taste.


Serve with chopped fresh coriander and a dollop of greek yogurt.


Variations I've tried

Added in some Aubergine (in the picture)

Used any coloured pepper I had

Swapped the Chickpea for butterbean or Black bean

Added in Chicken on Lamb (needs longer cooking time for lamb)

Just made the sauce (2nd paragraph) and added to lamb chops

Serve with some chopped avocado


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