Chickpea & Aubergine Tagine
| 1 | onion |
| 2 | garlic cloves |
| 10 | ml ground coriander |
| 10 | ml paprika |
| 1 | tsp ground cumin |
| 1 | tsp cinnamon |
| 10 | ml turmeric |
| 1/4 | tsp cayenne pepper |
| 400 | g chickpeas |
| 400 | g chopped tomatoes |
| 300 | ml stock |
| 250 | g aubergine |
| 225 | g mushrooms |
- Heat tbs oil in pan, add onion, garlic and spices and fry for 5 minutes.
- Add chickpeas, tomatoes and stock.
- Heat another tbs in another pan and add aubergine and fry until evenly browned - approx 5 min
- Add aubergine to chickpea mixture , bring to the boil, cover and simmer for 20 minutes.
- Fry mushrooms and add to stew and cook for 10 more minutes
- Serve with Cous cous
Main Dish, Vegetarian
| Nutrition Facts | ||||||
Serving Size 428.7g |
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Amount Per Serving |
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Calories 441 Calories from Fat
66 |
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% Daily Value* |
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Total Fat
7.3g 11%
|
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Saturated Fat
0.8g 4%
|
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Cholesterol
0mg 0%
|
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|
Sodium
506mg 21%
|
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Total Carbohydrates
75.7g 25%
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Dietary Fiber
22.8g 91%
|
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Sugars
17.4g |
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Protein
23.7g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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