Chickpea and Prune Tagine

Name: Chickpea and Prune Tagine with Basmati Rice
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Kohlrabi; 1 Pieces of Fennel; 1 Pieces of Shallots; 1 Pieces of Carrot; 2 Tbsp of Olive oil; 2 Grams of Cumin powder; 2 Grams of Coriander powder; 1 Tsp of Salt; 80 Grams of Dried prunes; 3 Pieces of Garlic cloves; 1 Pieces of Orange; 240 Grams of Chickpeas; 70 Grams of Tomato paste; 2 Tbsp of Olive oil; 5 Grams of Ras el hanout; 400 Grams of Chopped tomatoes; 100 ML of Water; 1 Pieces of Vegetable stock cube; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Basmati rice; 350 ML of Water; 1 Tsp of Salt

with Basmati Rice

Prep this one ahead. Reheat it just before dinnertime.

Cals 625 · Prot 25 · Carbs 139 · Fat 4

Vegan

60 min

Chickpea and Prune Tagine with Basmati Rice

Prep this one ahead. Reheat it just before dinnertime.

Cals 625 · Prot 25 · Carbs 139 · Fat 4

Vegan

Ingredients

Roasted vegetables

Kohlrabi

200 Grams

Fennel

1 Piece

Shallots

1 Piece

Carrot

1 Piece

Olive oil

2 Tbsp

Cumin powder

2 Grams

Coriander powder

2 Grams

Salt

0.5 Tsp

For tagine

Dried prunes

80 Grams

Garlic cloves

3 Pieces

Orange

1 Piece

Chickpeas

240 Grams

Tomato paste

70 Grams

Olive oil

2 Tbsp

Ras el hanout

5 Grams

Chopped tomatoes

400 Grams

Water

100 ML

Vegetable stock cube 15*

1 Piece

Salt

1 Tsp

Black pepper

0.5 Tsp

Rice

Basmati rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

Allergens

*15 Celery

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)	2619 / 625
Fats (g)	3.6
of which saturated (g)	0.5
Carbohydrates (g)	139
of which sugars (g)	23.4
Fibers (g)	18.8
Proteins (g)	25
Salt (g)	1.9

*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 and roast

Preheat the oven to 220°C/200°C fan. Peel and chop the kohlrabi. Trim the fennel tops, halve the bulb and remove the hard stem. Slice the fennel finely. Peel and slice the shallots. Peel and slice the carrots. Add the kohlrabi, fennel, shallots and carrots to a lined baking tray. Drizzle with olive oil and sprinkle with cumin, coriander and salt. Toss to coat. Roast for 20 min.

2 Prep tagine

Meanwhile, destone and chop the prunes. Peel and mince the garlic. Wash and dry the orange. Grate its zest with a fine blade, taking care to avoid the bitter white pith. Juice the orange. Drain and rinse the chickpeas in a colander.

3 Start tagine

Heat a drizzle of olive oil in a large pot over a medium heat. Add the garlic, ras el hanout and tomato paste. Stir for 2 min. Add the prunes, 1 tsp of the grated orange zest, 100 ml of orange juice, the chickpeas, chopped tomatoes, measured water and vegetable stock cube. Reduce the heat to low, cover and simmer for 10 min.

4 Boil rice

Meanwhile, add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.