Pump­kin, chick­pea & tomato tagine

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $1.95 Hands-on time 15 min Cook­ing time 25 min Suit­able to freeze gluten free vege­tar­ian di­a­betes friendly 1 ta­ble­spoon olive oil 1 medium onion, thinly sliced 1 tea­spoon grated ginger 1 tea­spoon cumin 1 tea­spoon smoked pa­prika 700g pump­kin, peeled, cut

into large cubes 1 x 400g can no-added-salt

chopped toma­toes 1 x 400g can no-added-salt

chick­peas, rinsed, drained 200g green beans, sliced

di­ag­o­nally ¼ cup pit­ted dates, sliced

length­ways ½ cup re­duced-fat Greek-style

yo­ghurt 2 ta­ble­spoons chopped

co­rian­der leaves 2 ta­ble­spoons raw al­monds,

chopped Zest of 1 le­mon 1 Heat oil in a saucepan over medium heat. Sauté onion for 5 min­utes, or un­til soft­ened. Add ginger, cumin and pa­prika. Cook for 30 sec­onds, un­til fra­grant. 2 Add pump­kin, toma­toes and chick­peas with 1 cup of wa­ter. Cover and bring to the boil. Sim­mer for 15–20 min­utes, or un­til pump­kin is just ten­der. Add beans and dates. Sim­mer, un­cov­ered, for 5 min­utes. 3 Serve tagine with a dol­lop of yo­ghurt, and sprin­kle co­rian­der, al­monds and le­mon zest over it.

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