Vegetable Tagine
A hearty and aromatic Moroccan stew made with a variety of vegetables, slow-cooked with spices.
Servings: 4
Calories: 270kcal
Ingredients
- 1 tbsp garlic-infused oil
- 1 medium onion chopped (optional; replace with spring onions for low FODMAP)
- 2 medium carrots cut into rounds
- 1 zucchini chopped
- 1 small sweet potato peeled and cubed
- 1 cup butternut squash peeled and cubed
- 1 can 400g chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp smoked paprika
- ¼ tsp ground ginger
- 2 cups low-sodium vegetable broth
- ¼ cup dried apricots chopped (optional; replace with olives if avoiding apricots)
- 2 tbsp fresh parsley chopped (replaces coriander)
- Salt and pepper to taste
- 1 tbsp olive oil
- Cooked couscous or quinoa for serving
- Toasted almonds optional for garnish
Instructions
- Heat the garlic-infused oil in a large pot or tagine over medium heat.
- Add the onion (or spring onions) and sauté for 2-3 minutes until softened.
- Stir in the carrots, zucchini, sweet potato, and butternut squash. Cook for 5-7 minutes, stirring occasionally.
- Add the ground cumin, turmeric, cinnamon, smoked paprika, and ginger. Stir to coat the vegetables in the spices.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Stir in the chickpeas and apricots (or olives if using), and season with salt and pepper to taste.
- Cover the pot and reduce the heat to low. Let it simmer for 25-30 minutes, or until the vegetables are tender.
- Stir in the chopped parsley and drizzle with olive oil before serving.
- Serve over cooked couscous or quinoa, garnishing with toasted almonds if desired.
Notes
Nutrition: Carbohydrates: 40g; Protein: 10g; Fat: 7g; Saturated fat: 1g; Fiber: 10g; Sodium: 350mg