Moroccan chickpea tagine

Moroccan chickpea tagine

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Change up weeknight meals with this Moroccan inspired tagine that takes just 10 minutes!

The ingredient of Moroccan chickpea tagine

  1. 2 x 400g cans chickpeas, rinsed, drained
  2. 2 tablespoons Moroccan seasoning
  3. 400g can crushed tomatoes with onion & garlic
  4. 1 cup (200g) couscous
  5. 60g baby spinach leaves

The instruction how to make Moroccan chickpea tagine

  1. Heat a non-stick frying pan over medium heat. Add the chickpeas and Moroccan seasoning and cook, stirring, for 2 mins or until lightly browned.
  2. Add tomatoes and 1/2 cup (125ml) water to pan. Bring to the boil. Reduce heat to medium and simmer, uncovered, for 3 mins or until sauce thickens slightly. Remove from heat. Season.
  3. Meanwhile, place couscous in a large heatproof bowl. Stir in 1 cup (250ml) boiling water. Cover with foil. Set aside for 5 mins. Use a fork to separate the grains. Season. Serve with the chickpea mixture and spinach.

Nutritions of Moroccan chickpea tagine

fatContent: 386.702 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 63 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent:

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