Seven-Vegetable Tagine with Chickpeas and Preserved Lemon
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Ingredients
- 1 onion, sliced
- 2 carrots, sliced
- 200 g swede, peeled and diced
- 1 courgette, sliced
- 300 g butternut squash, peeled and diced
- 400 g chickpeas, drained and rinsed
- 2 tsp ras el hanout
- 1 preserved lemon
- 400 g chopped tomatoes
- 400 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 298 kcal
- Protein
- 11.1 g
- Carbohydrate
- 35.7 g
- of which sugars
- 13.2 g
- Fat
- 10.3 g
- of which saturates
- 1.4 g
- Fibre
- 12.4 g
- Salt
- 1.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and cook the onion for 5 minutes until soft.
- 2
Add the carrots, swede and butternut squash with the ras el hanout and cook, stirring, for 2 minutes.
- 3
Pour in the chopped tomatoes and vegetable stock, finely chop the preserved lemon and stir it through, then cover and simmer for 20 minutes.
- 4
Add the courgette and chickpeas and simmer uncovered for a further 10-12 minutes, until all the vegetables are tender.
- 5
Check the seasoning and serve hot.
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