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Pomegranate and Chickpea Tagine
Pomegranate and Chickpea Tagine

Pomegranate and Chickpea Tagine
A fragrant and hearty Moroccan-inspired dish with chickpeas and pomegranate.
Pomegranate and Chickpea Tagine

Provides a balanced meal with carbohydrates from chickpeas and a variety of vegetables, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chickpea
  • 50
    g
     pomegranate seed
  • 1
    item
     onion
  • 100
    g
     carrot
  • 2
    item
     tomato
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Pomegranate and Chickpea Tagine
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until soft, about 5 minutes.
  3. Stir in cumin and coriander, cook for another minute until fragrant.
  4. Add diced tomatoes, sliced carrots, and chickpeas to the pot.
  5. Pour in enough water to cover the ingredients, bring to a boil.
  6. Reduce heat to low, cover, and simmer for about 20 minutes until carrots are tender.
  7. Stir in pomegranate seeds, cook for an additional minute.
  8. Season with salt to taste and serve warm.
Nutrition Per Serving 725 g Per 100g
Energy 642.8 kcal 89 kcal
Protein 44 g 6.1 g
Fibre 27 g 3.7 g
Salt 0.2 g 0.0 g
Sugar 30.7 g 4.2 g
Carbohydrates 97.2 g 13.4 g
Fat 21.8 g 3.0 g
  • 200
    g
     chickpea
  • 50
    g
     pomegranate seed
  • 1
    item
     onion
  • 100
    g
     carrot
  • 2
    item
     tomato
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until soft, about 5 minutes.

Stir in cumin and coriander, cook for another minute until fragrant.

Add diced tomatoes, sliced carrots, and chickpeas to the pot.

Pour in enough water to cover the ingredients, bring to a boil.

Reduce heat to low, cover, and simmer for about 20 minutes until carrots are tender.

Stir in pomegranate seeds, cook for an additional minute.

Season with salt to taste and serve warm.

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