4 Serves
99 Mins
Preheat your oven to 200°C. Toss the chickpeas and assorted vegetables with olive oil on a baking sheet and roast until tender and slightly browned.
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JamaicanVitamin E
2 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
140 µg / 400 µgCalcium
98 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
611 mg / 4,700 mgSodium
1600 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
7 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In a large heavy-bottomed pot or tagine, heat the olive oil over medium heat. Sauté the onions and garlic until fragrant and translucent.
Add the roasted chickpeas and vegetables to the pot. Pour in the vegetable broth and season with salt and pepper. Bring to a gentle simmer.
Cover the pot and let the tagine simmer on low heat to allow the flavors to meld together beautifully.
13
g26
g93
g
American
Indian