Vegetable Tagine With Apricots

By Gemma Purcell

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This vegetarian tagine is full of healthy goodness. Not only is it lowGI, lowfat and diabetesfriendly, with its subtle blend of dates, apricots and spices, it tastes great too!

All you have to do is throw all your ingredients of Vegetable Tagine With Apricots

  1. 2 teaspoons olive oil
  2. 1 brown onion, halved, cut into wedges
  3. 2 carrots, peeled, coarsely chopped
  4. 2 garlic cloves, crushed
  5. 2 teaspoons finely grated fresh ginger
  6. 2 teaspoons cumin seeds
  7. 2 teaspoons ground paprika
  8. 1 x 7cm cinnamon stick
  9. Large pinch of saffron threads
  10. 375ml (1 1/2 cups) Massel vegetable liquid stock
  11. 650g butternut pumpkin, deseeded, peeled, coarsely chopped
  12. 250g green beans, topped, cut into 6cm lengths
  13. 100g dried Turkish apricots
  14. 100g fresh dates, halved, pitted
  15. 1 x 400g can chickpeas, rinsed, drained
  16. 2 teaspoons finely grated lemon rind
  17. 1/3 cup fresh coriander leaves
  18. Greek-style natural yoghurt, to serve

The instruction how to make Vegetable Tagine With Apricots

  1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
  2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
  3. Spoon among serving bowls and top with coriander. Serve with yoghurt.

Nutritions of Vegetable Tagine With Apricots

fatContent: 297.555 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 49 grams carbohydrates
cholesterolContent: 12 grams protein

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