Vegetable and chickpea tagine (Slimming World friendly)






I have made this for years and it's always a winner with my vegetarian and vegan friends, It's easy to make and really filling because of the chickpeas you really don't miss the meat. It sounds like a lot of spices but it's not a hot dish just lots of flavour. 

I served it with couscous but it's good with rice or even a big bowl of it on it's own is delicious, Feel free to vary the vegetables I sometimes use courgettes or french beans or spinach it's very forgiving. 


Vegetable and chickpea tagine 

1 large onion (chopped)
2 cloves garlic (crushed) 
2 tsp grated fresh ginger (I use frozen or you can use the pastes you buy in tubes) 
1 red pepper (sliced)
1 yellow pepper (sliced) 
500g butternut squash (peeled and chopped) 
2 tsp ground cumin
2 tsp ground coriander
1 tsp nigella seeds (if liked not essential)
2 tsp turmeric 
1/2 tsp chili flakes or 1 tsp chili powder
250ml vegetable stock (from a cube is fine) 
400g tin chopped tomatoes
400g can chickpeas (drained) 
low calorie spray oil
salt and pepper


Spray a large pan or wok with the spray oil and add the onion fry gently over a medium heat until softened. Add garlic, and spices stir for another minute or two then add the stock and tomatoes bring to a boil then reduce the heat and simmer for 30 minutes. 

Next add the squash and peppers and cook for another 20 minutes until the vegetables are soft. Put in the chickpeas and cook for another five minutes until warmed through, Add tsp salt and a grind of black pepper. Stir well and taste in case needs a bit more salt. 

Serves four and is syn free 






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