Roast Vegetable Tagine
with Chickpeas and Herbed Couscous
A warming medley of spiced roast vegetables and chickpeas, served with fluffy herbed couscous for a flavour-packed plant-based dish.
NEW
Cals 666 · Prot 24 · Carbs 157 · Fat 6
Family Friendly
Vegan
45 min
A warming medley of spiced roast vegetables and chickpeas, served with fluffy herbed couscous for a flavour-packed plant-based dish.
NEW
Cals 666 · Prot 24 · Carbs 157 · Fat 6
Family Friendly
Vegan
Ingredients
Tagine
Butternut squash
600 Grams
Red onion
1 Piece
Garlic cloves
4 Piece
Red pepper
1 Piece
Lemon
1 Piece
Dried apricots
14*
50 Grams
Cumin powder
2 Grams
Vegetable stock cube
15*
1 Piece
Coriander cumin powder
4 Grams
Ras el hanout
5 Grams
Paprika powder
4 Grams
Cinnamon powder
1 Gram
Water
300 ML
Chopped tomatoes
400 Grams
Saffron Splash
10 ML
Chickpeas
240 Grams
Couscous
Water
300 ML
Couscous
10*11*
150 Grams
Fresh parsley
15 Grams
Allergens
*14 Sulphur Dioxide, *15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3098 / 666 |
| Fats (g) | 6.3 |
| of which saturated (g) | 1.6 |
| Carbohydrates (g) | 157 |
| of which sugars (g) | 25.9 |
| Fibers (g) | 24.2 |
| Proteins (g) | 24.3 |
| Salt (g) | 0.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat oven to 220°C/200°C fan.
- Peel and chop the butternut into small pieces.
- Peel and chop the onion and garlic.
- Deseed and roughly chop the red pepper.
- Use a vegetable peeler to peel big pieces of lemon rind. Finely chop 1-2 pieces of rind for the couscous.
- Cut the lemon into wedges and set aside for serving.
- Cut apricots in half.
Tip! If using an air fryer, preheat to 180°C.
2 Roast vegetables
- Toss the butternut, onion and red pepper onto a lined tray with a drizzle of oil and the cumin, a pinch of salt and pepper.
- Roast for 25-30 min until the butternut is cooked through.
Tip! Add the vegetables to the air fryer basket with a drizzle of oil, cumin and a pinch of salt and pepper. Air fry for 20-25 min tossing regularly until cooked through.
3 Steam couscous
- Meanwhile, boil a kettle of water.
- To a large bowl, add 0.5 stock cube and boiled measured water. Mix to dissolve.
- Add the couscous to the stock and mix well.
- Cover with a plate or clingfilm and leave to steam for 10 min.
- After 10 min, fluff up the couscous with a fork.
- Roughly chop the parsley into the couscous. Add the finely chopped lemon zest and mix.
- Add a drizzle of olive oil. Season to taste.
- Cover and set aside.
4 Start sauce
- Meanwhile, heat a large pot or pan over medium heat with a drizzle of oil.
- Fry the garlic, cumin coriander, ras el hanout, paprika and a pinch of cinnamon.
- Add the canned tomatoes, remaining 0.5 stock cube, saffron water and measured water.
- Add the big pieces of lemon rind and the apricots.
- Gently simmer for 7-8 min.
5 Add vegetables
- Meanwhile, drain and rinse the chickpeas.
- Add the chickpeas to the sauce.
- Add the roasted butternut, onion and red pepper to the sauce.
- Adjust seasoning to taste.
6 Serve
- Serve the Roast Vegetable Tagine on a bed of Herbed Couscous.
- Add a squeeze of lemon juice to taste.
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