Vegetable Tagine with chickpeas | Chef In My Kitchen

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than chickpeas.

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: water

Using water with herbs reduces sodium and cost.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash provides similar texture, while cabbage is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy; canola oil is budget-friendly.

Heat a pan and add a dash of olive oil to warm it up.

Slice the courgette into chunks.

Once the oil is warm, add the chopped onion and sauté until soft.

Add half a teaspoon of cinnamon and half a teaspoon of cumin to the onions.

Add 30-40 grams of raisins to the pan and mix with the spices and onions.

Add the chopped plum tomatoes to the mixture.

Add 250-300 grams of chickpeas to the pan.

Add a good tablespoon of minced garlic to the mixture.

Pour in about a pint of vegetable stock.

Bring the mixture to a boil, then reduce the heat to low and cover.

After 5 minutes, add a couple of hundred grams of frozen peas to the mixture and stir.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary