Prepare the vegetables.
Tip the cumin and coriander seeds into a small dry frying pan and toast over a medium heat for 30 seconds until fragrant. Lightly grind using a pestle and mortar. Soak the saffron stamens in 1 tablespoon of boiling water.
Heat the olive oil in a large sauté pan over a medium heat. Add the onion and cook for 3–4 minutes until tender but not coloured. Add the ground spices, garlic, grated ginger and cinnamon stick and continue to cook for a further minute.
Add the chopped tomatoes and tip the vegetables and the drained chickpeas into the pan. Stir to coat the veggies in the spiced mixture and pour over the stock.
Bring to the boil, reduce the heat to a gentle simmer and continue to cook for 20–25 minutes until the vegetables are tender.
Add the honey and season with salt and freshly ground black pepper. Serve in bowls with wholewheat couscous and a good spoonful of harissa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1776g)|
|Recipe Makes: Servings|
|Calories from Fat: 98 (8%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 3716.6mg||128 %|
|Potassium 1852.4mg||49 %|
|Total Carbohydrate 262.9g||77 %|
|Dietary Fiber 47.6g||190 %|
|Sugars, other 215.4g|
|Protein 29.8g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1223
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