YAWYE Cookbook - Aubergine and Chickpea Tagine

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Aubergine And Chickpea Tagine

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 onions -- peeled and chopped

2 stalks celery -- trimmed and sliced

1 small leek -- washed trimmed and sliced

2 cloves garlic -- peeled and finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1 can chopped organic tomatoes -- (400 g )

1 large aubergine -- diced into 2cm pieces

2 small red peppers -- deseeded and diced

2 small yellow peppers -- deseeded and diced

1 tablespoon wheat free vegetable bouillon powder

1 can chickpeas -- (410 g ) drained and rinsed

1 handful fresh basil leaves

1 handful fresh coriander leaves

 

Place the oil in a tagine or covered casserole dish and warm gently over a

low heat. Add the onions, celery, leek and garlic and cook for 2 minutes.

Add all the spices, tomatoes and vegetables and cook for a further 3

minutes.

 

Mix the bouillon with 2 tablespoons of boiling water and add to the tagine.

 

Lower the heat and simmer for 40-50 minutes.

 

Add the chickpeas and cook for a further 5 minutes.

 

Add the fresh herbs and serve from the tagine or casserole dish with brown

rice.

 

Source:

" You Are What you Eat Cookbook "

Copyright:

" Celador Productions Limited 2005 "

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Per Serving (excluding unknown items): 1145 Calories; 28g Fat (20.7%

calories from fat); 48g Protein; 190g Carbohydrate; 49g Dietary Fiber; 0mg

Cholesterol; 155mg Sodium. Exchanges: 8 Grain(Starch); 2 Lean Meat; 12

Vegetable; 4 Fat.

 

NOTES : A tagine is a Moroccan casserole dish designed to maximise flavour

and retain nutrients. If you don't have a tagine then a normal casserole

dish will do. Serves 4.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0