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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 180°C/350°F. | 2. Place the olive oil in a roasting pan and put in the oven to heat up. | 3. Mix chilies and spices in a bowl add all the fresh vegetables apart from the courgettes and tomatoes and toss to coat. | 4. Tip seasoned veg into roasting pan and cook for 20 minutes. | 5. Put a cross on each tomato and add these and the courgettes to the other veg. Cook for a further 15 minutes. | 6. Remove veg from pan and place on serving dish reserving any juices in the pan. | 7. Place the pan on a high heat and add the tomato paste stirring well, add 200ml water and boil well until sauce thickens. | 8. Open chickpeas and mix with couscous. Pour over enough boiling water to just cover and stand for 3 minutes. | 9. Serve with the tagine and cover in sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	2		quartered	128.0	29.888	3.52	0.32
carrot	2			104.96	24.5248	2.3808	0.6144
swede	1/2			-	-	-	-
red pepper	2			2.5	0.5506	0.1169	0.0275
green chilies	2		diced	194.3028	48.0	0.0	0.0
coriander	2	teaspoons		0.1533	0.0245	0.0142	0.0035
cinnamon	2	teaspoons		-	-	-	-
turmeric	2	teaspoons		18.72	4.0284	0.5808	0.195
olive oil	7	tablespoons		835.38	0.0	0.0	94.5
cherry tomato	200			-	-	-	-
courgette	6			-	-	-	-
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
chickpea	240		tinned	272023.988	45301.3493	14731.0345	4346.6267
couscous	475			308978.0	63628.1025	10485.53	525.92

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.