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Spicy Moroccan Chickpea and Vegetable Tagine
Spicy Moroccan Chickpea and Vegetable Tagine

Spicy Moroccan Chickpea and Vegetable Tagine
A flavorful and aromatic vegan tagine with chickpeas and vegetables, perfect for a nutritious lunch.
Spicy Moroccan Chickpea and Vegetable Tagine

Provides a balanced meal with protein from chickpeas, carbohydrates from vegetables, and a spicy kick to support energy needs during training.

Ingredients:
1
Servings
  • 200
    g
     chickpea
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     tomato paste
  • 15
    ml
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 15
    g
     harissa paste
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Spicy Moroccan Chickpea and Vegetable Tagine
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Sauté chopped onion and minced garlic until soft, about five minutes.
  3. Add cumin and coriander, stirring for one minute until fragrant.
  4. Stir in tomato paste and harissa paste, cooking for two minutes.
  5. Add chickpeas, sliced carrot, zucchini, and red bell pepper.
  6. Pour in enough water to cover the vegetables and bring to a boil.
  7. Reduce heat to low, cover, and simmer for thirty minutes until vegetables are tender.
  8. Season with salt to taste and serve hot.
Nutrition Per Serving 699 g Per 100g
Energy 662.4 kcal 95 kcal
Protein 46.3 g 6.6 g
Fibre 27.9 g 4.0 g
Salt 0.6 g 0.1 g
Sugar 31.3 g 4.5 g
Carbohydrates 99.4 g 14.2 g
Fat 22.3 g 3.2 g
  • 200
    g
     chickpea
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     tomato paste
  • 15
    ml
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 15
    g
     harissa paste
1
Servings
0

Heat olive oil in a large pot over medium heat.

Sauté chopped onion and minced garlic until soft, about five minutes.

Add cumin and coriander, stirring for one minute until fragrant.

Stir in tomato paste and harissa paste, cooking for two minutes.

Add chickpeas, sliced carrot, zucchini, and red bell pepper.

Pour in enough water to cover the vegetables and bring to a boil.

Reduce heat to low, cover, and simmer for thirty minutes until vegetables are tender.

Season with salt to taste and serve hot.

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