Try this vegetable tagine with split peas recipe, or contribute your own.
Suggest a better description1. heat oil in tagine or large saucepan; cook onion, stirring until softened .
2. add peas, garlic , ginger, spices and seeds, cook, stirring until fragrant.
3. add stock and undrained tomatoes; bring to boil. reduce heat , simmer uncovered ; stirring occasionally for 15 mins. add pumpkin and simmer again for 15 mins or until peas are tender. stir in squash , beans and water ; cook about 5 mins or until veges are tender, season to taste.
3. serve tagine sprinkled with chopped coriander; accompany with thick yoghurt, flavoured with lemon rind ; if you like!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 41 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 68.4mg | 2 % | |
Potassium 132.6mg | 3 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 5.1g | ||
Protein 2.6g | 4 % | |
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: 41
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