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4 Serves
52 Mins
Wash, peel, and chop the assorted vegetables including carrots, zucchini, and chickpeas into uniform bite-sized pieces using a chef's knife on a cutting board.
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JamaicanVitamin E
2 mg / 15 mgVitamin K
38 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
103 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
335 mg / 1,250 mgPotassium
761 mg / 4,700 mgSodium
1815 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
5 g / 28 gSugar
16 g / 50 gSaturated Fat
4 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat extra virgin olive oil in a tagine or heavy-bottomed pot over medium heat on the stove.
Add the chopped vegetables and sauté until lightly browned, then stir in the tagine spices and vegetable broth to deglaze the pot.
Cover the tagine and simmer on low heat until the vegetables are tender, then season with salt and pepper to taste.
Remove from heat and serve the tagine hot, ensuring all flavors are well incorporated.
13
g26
g93
g
American
Indian