Moroccan chickpea and vegetable tagine with couscous
Cook onion and coriander root until soft, add spices and saffron and cook for another 2 minutes. Add carrots, eggplant, capsicum, pumpkin, sweet potatoes, chopped tomatoes and chickpeas, mix to combine. Cook for 2-3 minutes then add stock and let it simmer for 20 minutes.
Add zucchini and beans and cook for another 10 minutes until all vegetables are tender.
Meanwhile prepare couscous according to instructions on package.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2470g) | ||
Recipe Makes: Servings | ||
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Calories: 1171 | ||
Calories from Fat: 90 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 9mg | 3 % | |
Sodium 1172.3mg | 40 % | |
Potassium 4882.9mg | 128 % | |
Total Carbohydrate 238.1g | 70 % | |
Dietary Fiber 54g | 216 % | |
Sugars, other 184.2g | ||
Protein 47g | 67 % | |
Powered by: USDA Nutrition Database 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: 1171
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