Vegetable tagine with prunes
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
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
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.
