Vegetable tagine with prunes


Total time: 1hr 10m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 197 Kcal, 9g Protein, 36g Carbohydrates, 2g Fat


Ingredients

  • 2 tomatoes
  • 400 g celeriac
  • 200 g carrots
  • 3 red onions
  • 3 garlic clove
  • 1 tin chickpeas (approx. 400 g)
  • 100 g pitted prunes
  • 2 sprigs thyme
  • 1 sachet saffron
  • 2 tsp hot paprika
  • 0.5 tsp cumin
  • 1 cinnamon stick
  • 3 dl vegetable bouillon

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Instructions

  • Place the casserole dish or tagine, without a lid, in the lower half of a cold oven. Pre-heat the oven to 180°C. Dice the tomatoes, celery and carrots into cubes of approx. 2 cm, cut the onions into strips and slice the garlic. Drain the chickpeas, add to the hot casserole dish with the vegetables, prunes, thyme and spices, mix and pour in the stock. Cover and braise for approx. 50 mins.
  • Tip:

    Replace the prunes with dried apricots.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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