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I love making this veggie and chickpea tagine – it’s quick and easy to put together and tastes delicious! There is easily 6 – 8 portions from this dish which is very low in fat and calories. If you have a sixth of a portion it is just 181 calories. (1083 for the whole dish) Add 40g cous cous (per person) for another 44 calories.

Veggie & Chickpea Tagine

Serves 6-8

Ingredients

• 2 red onions, cut into wedges
• 1 red bell pepper, deseeded and cut into chunks
• 1 yellow bell pepper, deseeded and cut into chunks
• 1 green bell pepper, deseeded and cut into chunks
• 3 courgettes, sliced
• 4 large field mushrooms, quartered
• 4 tomatoes, quartered
• 1 medium aubergine, cut into cubes
• 4 garlic cloves, crushed
• 400g tin chickpeas, drained and rinsed
• 2 x 400g tins chopped tomatoes
• 2 tbsp olive oil
• 1 tsp dried mint
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried thyme
• 2 tsp ground cinnamon
• freshly ground black pepper

Method

1. Place the prepared veggies into a large bowl and sprinkle with the garlic, olive oil, herbs and spices.
2. Mix everything together then add the chickpeas and tinned tomatoes
3. Pour everything into a large roasting tray and cook in a 200C oven for 30-40 minutes, stirring occasionally.
4. Serve with cous cous or rice.
5. Keeps well for a day or so and can be eaten cold. If re-heating ensure that the food is piping hot throughout.

Disclaimer: Please remember, I’m not a dietician, I follow and tweak recipes, or create my own and work out the calorie content using resources online. Always check with your doctor before going on any weight loss programme.

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