Moroccan-Spiced Chickpea Tagine

Ingredients:

Tagine Spice Mix

  • 2 tsp smoked paprika

  • 1 tsp garam masala

  • 1 tsp mild curry powder

Cauliflower

  • 1/2 cauliflower, cut into small florets

  • 1 tsp olive oil

  • 2 tsp tagine spice mix

  • 50g sliced almonds

Bulgur

  • 150g bulgur wheat

Tagine

  • 1 x 400g can chickpeas,

  • drained and rinsed

  • 1 tsp olive oil

  • 2 tsp tagine spice mix

  • 2 x 400g can chopped tomatoes

  • 40g dates, chopped

  • 2 tsp minced garlic

  • 2 Tbsp tomato paste

  • 100g spinach

To Serve

  • 100g grapes

  • Mint leaves



Directions:

1. Preheat oven to 230°C (or 210°C fan bake). Bring a pot of salted water to the boil. Combine tagine spice mix ingredients in a small bowl.

2. Cut cauliflower into small florets and toss on a lined oven tray with oil and first measure of spices. Season with salt and roast on upper oven rack for about 20 minutes, until golden and tender. Add almonds to tray for final 5 minutes of cook time.

3. Cook bulgur in pot of boiling water on high heat for 10 minutes, until tender. Drain well, return to pot and season to taste with salt.

4. Drain and rinse chickpeas. Heat oil in a deep frypan on medium-high heat. Cook chickpeas for 2-3 minutes with second measure of spices until softened. Add remaining tagine ingredients (except spinach) and bring to a simmer. Once simmering, reduce heat to medium and cook for a further 5 minutes, stirring occasionally.

5. Add spinach, stir to wilt and season to taste with salt. Cut grapes in half and set aside to serve.

6. Top bulgur with cauliflower, tagine, grapes and mint leaves.

Serves 4. Ready in 30 minutes. Vegetarian. Vegan. Veg - 3+ SERVES PER PERSON

NUTRITION INFORMATION Average Quantity Per Serving

Energy 1721 kJ | 410 kcal | Protein 15.8 g | Fat, Total 13.1 g | Saturated Fat 2.9 g | Carbohydrate 53.3 g | Sugar 20.9 g | Sodium 233 mg

This recipe features in the My Food Bag Diabetes friendly cookbook.

Claire Meirelleslunch, dinner, mains