Veggie-Loaded Chickpea and Fig Tagine

with Pistachio Couscous
A luxurious way of eating vegetables!
Cals 671 · Prot 28 · Carbs 118 · Fat 10
Vegan
45 min
Veggie-Loaded Chickpea and Fig Tagine with Pistachio Couscous
A luxurious way of eating vegetables!
Cals 671 · Prot 28 · Carbs 118 · Fat 10
Vegan
Ingredients
Tagine
Chickpeas
240 Grams
Eggplant
300 Grams
Red pepper
1 Piece
Small zucchini
2 Pieces
Brown onion
1 Piece
Garlic cloves
2 Pieces
Ginger
30 Grams
Olive oil
3 Tbsp
Salt
1 Tsp
Tomato paste
50 Grams
Harissa paste
20 Grams
Ras el hanout
5 Grams
Chopped tomatoes
400 Grams
Cinnamon stick
1 Piece
Water
100 ML
Vegetable stock cube 15*
1 Piece
Black pepper
0.5 Tsp
Couscous
Couscous 10*11*
150 Grams
Peeled pistachios 2*
30 Grams
Salt
0.5 Tsp
Olive oil
1 Tbsp
Water
300 ML

Allergens

*15 Celery, *10 Wheat, *11 Gluten, *2 Tree Nuts
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) 2812 / 671
Fats (g) 10.1
of which saturated (g) 1.3
Carbohydrates (g) 118
of which sugars (g) 17.2
Fibers (g) 20.2
Proteins (g) 27.8
Salt (g) 66.6
*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

Prep vegetables

1 Prep vegetables

Rinse and drain the chickpeas. Peel the eggplant in a stripey pattern. Chop the eggplant into cubes. Chop the red pepper and zucchini. Peel and chop the onion and garlic. Peel and grate the ginger. Chop the figs.
Fry eggplant

2 Fry eggplant

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the eggplant and fry for 5-6 min until well browned. Transfer the eggplant to a plate and set aside.
Start tagine

3 Start tagine

Return the pan to a medium heat with another drizzle of oil. Add the onion, red pepper and zucchini, and fry with a generous pinch of salt for 5 min. Add the garlic and ginger, and fry for 2 min further.
Add and simmer

4 Add and simmer

Add the tomato paste, harissa paste (spicy!) and ras el hanout. Stir for 1 min. Add the chopped tomatoes, cinnamon stick, drained chickpeas, fried eggplant, figs, measured water, stock cube and black pepper. Bring to a simmer, cover and reduce the heat to low. Stew for 15 min. Check the seasoning.
Prepare couscous

5 Prepare couscous

Meanwhile, add the couscous, peeled pistachios, salt and a drizzle of olive oil to a bowl. Boil the measured water and pour it over the couscous, stir once, then cover with cling film. Set aside for 5 min. Fluff with a fork before serving.
Serve

6 Serve

Divide the couscous among plates and push it to the sides to create a large groove in the center. Ladle the tagine into the groove, and serve immediately.
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