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Veggie Tagine

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE VITALITY
SERVES 4

INGREDIENTS

Main
shallots, peeled and cut in half
150g
olive oil
1 tbsp
butternut squash (peeled and deseeded weight) - cut into 2cm dice
400g
ground cinnamon
½ tsp
ground ginger
¼ tsp
vegetable stock
300ml
pitted prunes
60g
clear honey
1 tsp
red peppers, deseeded and cut into chunks
130g
chopped tomatoes
400g
chopped coriander
1.5 tbsp
chopped mint for finishing
10g
For the bulgur
coarse bulgur wheat (375 cooked weight)
125g
harissa (Moroccan chilli paste)
1 tbsp
chickpeas, cooked weight
200g

METHOD

Fry the shallots in the oil for 5 minutes until they are softened and browned.
Add the squash and spices, and stir for 1 min.
Pour in the stock, chopped tomatoes, season well, then add the prunes and honey.
Cover and simmer for 8 minutes.
Add the peppers and cook for 8-10 minutes until just tender.
Stir in the coriander and ¾ of the mint.
Pour 200ml boiling water over the bulgur in a bowl, then stir in the harissa with ½ tsp salt.
Tip in the chickpeas, then cover and leave for 5 minutes. Heat further if necessary.
Fluff up with a fork, drain any excess liquid and serve with the tagine and the extra mint.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 507g
% RNI
Energy kJ
283
3%
1434
17%
Energy kcal
67
3%
341
17%
1.7g
2%
8.8g
12%
0.2g
1%
1.1g
5%
2.9g
3%
14.6g
16%
0.06g
1%
0.32g
5%
Protein
2.3g
-
11.7g
-
Carbohydrates
10.2g
-
51.7g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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