Vegetable Tagine

Gluten Free
Dairy Free
Very Healthy
Health score
62%
Vegetable Tagine
75 min.
6
688kcal

Suggestions

This vegetable tagine is a hearty and flavorful dish that's perfect for a cozy night in. With a blend of spices like cumin, coriander, and cinnamon, it's a warm and inviting meal that will fill your kitchen with delicious aromas. This tagine is a great way to get your daily dose of veggies, with carrots, eggplant, zucchini, and more. It's also a very healthy option, being gluten-free, dairy-free, and packed with nutrients and antioxidants. The garbanzo beans add a nice boost of protein and fiber, making it a satisfying and nourishing choice. The recipe serves 6, so it's perfect for feeding a crowd or enjoying leftovers throughout the week. With a prep time of just 15 minutes and a cook time of 60 minutes, it's an easy dish to whip up, even on busy weeknights. So, if you're looking for a tasty and nutritious meal that will warm you from the inside out, this vegetable tagine is definitely one to try!

Ingredients

  • 15.5 ounce garbanzo beans rinsed drained canned
  •  carrots chopped
  • 48 ounce chicken broth canned
  •  eggplant chopped
  • cloves garlic chopped
  •  bell pepper green chopped
  • 0.3 teaspoon ground cinnamon 
  • 0.3 teaspoon ground coriander 
  • 0.3 teaspoon ground cumin 
  • teaspoon pepper black
  • 0.3 teaspoon turmeric 
  • tablespoon honey 
  • tablespoons juice of lemon 
  • tablespoon olive oil 
  •  onion chopped
  •  plum tomatoes chopped
  • 0.5 cup raisins 
  • teaspoon salt 
  •  sweet potatoes and into chopped
  •  zucchini chopped

Equipment

  • pot

Directions

  1. Heat oil in the bottom of a large, heavy pot over medium-high heat . Cook and stir the onion, green bell pepper, and garlic in the oil until tender, about 5 minutes.
  2. Place the carrots, sweet potatoes, eggplant, plum tomatoes, zucchini, and raisins in the pot with the onion mixture. Stir in the chicken broth, lemon juice, honey, and season with cumin, coriander, turmeric, and cinnamon. Bring the stew to a boil over high heat, cover, and reduce the heat to medium-low, and simmer until the vegetables are tender, about 30 minutes.
  3. Pour the garbanzo beans into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.

Nutrition Facts

Calories688kcal
Protein38%
Fat29.92%
Carbs32.08%

Properties

Glycemic Index
75.54
Glycemic Load
19.74
Inflammation Score
-10
Nutrition Score
37.08%

Flavonoids

Delphinidin
65.41mg
Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.35mg
Apigenin
0.01mg
Luteolin
0.99mg
Isorhamnetin
0.92mg
Kaempferol
0.25mg
Myricetin
0.12mg
Quercetin
5.19mg

Nutrients percent of daily need

Calories:688.06kcal
34.4%
Fat:22.97g
35.33%
Saturated Fat:5.77g
36.07%
Carbohydrates:55.4g
18.47%
Net Carbohydrates:43.58g
15.85%
Sugar:15.1g
16.78%
Cholesterol:113.4mg
37.8%
Sodium:1763.73mg
76.68%
Protein:65.62g
131.23%
Vitamin A:16830.46IU
336.61%
Manganese:1.41mg
70.61%
Vitamin B6:1.35mg
67.38%
Selenium:44.56µg
63.66%
Vitamin C:48.99mg
59.38%
Phosphorus:539.89mg
53.99%
Zinc:7.1mg
47.37%
Fiber:11.82g
47.26%
Potassium:1516.17mg
43.32%
Vitamin B3:7.73mg
38.63%
Vitamin B12:2.27µg
37.8%
Magnesium:127.79mg
31.95%
Iron:5.67mg
31.51%
Copper:0.56mg
28.07%
Vitamin B2:0.47mg
27.48%
Vitamin K:24.31µg
23.15%
Folate:90.49µg
22.62%
Vitamin B1:0.23mg
15.35%
Vitamin B5:1.43mg
14.27%
Vitamin E:2.13mg
14.17%
Calcium:133.64mg
13.36%
Vitamin D:0.23µg
1.51%
Source:Allrecipes