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Apricot, Squash and Chickpea Tagine
THE DOCTOR'S KITCHEN - RUPY18Ingredients
45Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 2 red onion (cut into chunks)
- 4 garlic cloves (crushed)
- 1 Tbsp. harissa paste
- 1 tsp. ground cinnamon
- 2 tsp. ground cumin
- 1 tsp. ground ginger
- 1 tsp. ground turmeric
- 500 mL vegetable stock
- 1 butternut squash (peeled and cut into 3cm chunks)
- 100 grams dried apricots (quartered)
- 400 grams chopped tomatoes (Tin )
- 400 grams chickpeas (Tin of, drained)
- salt
- pepper
- 2 Tbsp. fresh parsley
- yoghurt (to serve , use dairy free yoghurt if making vegan)
- couscous (/ brown rice / quinoa)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium1040mg43% |
| Potassium1390mg40% |
| Protein13g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate81g27% |
| Dietary Fiber12g48% |
| Sugars25g |
| Vitamin A290% |
| Vitamin C80% |
| Calcium25% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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