Root Vegetable Tagine with Prunes and Almonds
46 min 1 serving 690 kcal · 20 g proteinLevel: Expert
The nutritionist's note
Adding the chickpeas at the end stops them breaking down.
Ingredients
1 serving
- parsnip200 g
- turnip150 g
- carrots150 g
- cooked chickpeas130 g
- prunes50 g
- almonds25 g
- onion70 g
- olive oil14 g
- ras-el-hanout5 g
Method
- 1
Dry-toast the ras-el-hanout and coriander seeds for 1 minute.
- 2
Sweat the onion and carrots in the olive oil (14 g), add the spices, then the parsnip and turnip.
- 3
Moisten with stock, add the prunes and cook covered for 30 minutes.
- 4
Add the chickpeas and toasted almonds in the last 8 minutes.
Nutrition facts
per serving
| Energy | 690 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 86 g |
| Fat | 27 g |
| Fibre | 22 g |
| Iron | 5.8 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- tree nuts
- legumes
Always check the labels of your products.
