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Vegetable and Chickpea Tagine

Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

£4.50 Serves 1 (335g)

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£7.75 Serves 2 (670g)

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Love Eating Well:

This dish clocks in at under a third of the Reference Intake (RI) for calories, sugar, salt, fat and saturated fat for an adult … and are made just like you would at home.

Please note that, depending on what and how much you serve with the dish, it may creep over a third of your RI. But that shouldn’t be an issue if it’s your main meal of the day.

The prunes in this dish are a traditional tagine ingredient which provide sweetness and naturally thicken the sauce
We use Ras el Hanout in this dish - a spice mix which translates as 'best in the shop'. It's a mixture of more than twelve spices which gives Moroccan cuisine its distinctive flavour

Try it With

For a classic tagine, serve with Minted Couscous, flatbread (see the recipe in the video if you want to make them yourself) and natural yoghurt, and scatter some pomegranate seeds and flaked almonds over the top before serving.
If you are gluten intolerant, basmati rice would be a perfect side.
An unusual (but delicious) option is to top with filo pastry, bake in the oven, and serve as a pie.

How We Make It At Our Kitchen

Our Chefs begin by sweating onions with celery and garlic, before adding an authentic mix of spices and leave simmering for around 30 minutes.
Roasted yellow and green peppers, aubergines and chickpeas are added before garnishing with flaked almonds.

Nutrition

Typical Values	Per 100g	Per Portion
Energy (kJ)	444	1,487
Energy (cal)	106	355
Protein (g)	3.9	13.1
Carbohydrate (g)	18	60.3
of which: sugars (g)	7.7	25.8
Fat (g)	3.4	11.4
of which are saturates (g)	0.3	1
Fibre (g)	6	20.1
Sodium (g)	0.14	0.46
Salt (g)	0.35	1.15

Please Note: The details above are correct as of 18 September 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Chopped Tomatoes (Tomato Juice, Acidity Regulator: Citric Acid), Chickpeas (16%), Onion, Aubergine (7%), Yellow Pepper (5%), Green Pepper (5%), Water, Dried Apricots (Preservative: Sulphur Dioxide), Dates (4%), Tomato Puree, Celery, Mediterranean Vegetable Stock (Partially Reconstituted Vegetables (Onion, Red Bell Pepper, Artichoke, Celeriac, Potato), Tomato Puree, Salt, Sugar, Maltodextrin, Sun-Dried Tomato Paste (Sunflower Oil, Salt, Natural Flavouring, White Wine Vinegar, Black Pepper), Olive Oil, Natural Flavouring), Rapeseed Oil, Flaked Almonds [Nuts], Garlic, Cornflour, Ground Ginger [Sulphites], Ground Cumin, Parsley, Coriander, Cinnamon, Turmeric, White Pepper.

Please Note: The details above are correct as of 18 September 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

Microwave:

Remove sleeve & pierce film lid. Cook on full power.

850W

4 mins > stir gently & re-cover > 3 mins

Stir well before serving.

Oven:

Preheat oven. Pierce film lid & place on a baking tray. Cook in the centre of the oven.

Oven Settings

Fan 180°C, Electric 200°C, Gas Mark 6.

35 mins

Stir well before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave guidelines but cook for 2 mins, stir, 2 mins.

Extra Warnings:

Steam may be released when removing film lid. Although every care has been taken to remove all date stones, some may remain.

serves 2

Oven:

Preheat oven. Pierce film lid & place on a baking tray. Cook in the centre of the oven.