Directions:
- Heat 1 tbs of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden.
- Add the chickpeas, tomatoes and stock. Cook for 20 minutes.
- Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
- Bring to the boil, cover and simmer for a further 20 minutes.
- To finish, add half the yogurt, adjust seasoning to taste and serve.
- For the herb yogurt dressing mix the remaining yogurt, chopped parsley and cilantro together.
- Serve with the tagine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 813.67 Kcal (3407 kJ) | ||
| Calories from fat | 127.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.18g | 22% | |
|---|---|---|---|
| Cholesterol | 3.19mg | 1% | |
| Sodium | 11727.99mg | 489% | |
| Potassium | 1485.65mg | 32% | |
| Total Carbs | 127.36g | 42% | |
| Sugars | 18.95g | 76% | |
| Dietary Fiber | 15.21g | 61% | |
| Protein | 31.6g | 63% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 6.3mg | 35% | |
| Calcium | 158.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 177.48 Kcal (743 kJ) | ||
| Calories from fat | 27.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 22% | |
|---|---|---|---|
| Cholesterol | 0.7mg | 1% | |
| Sodium | 2558.18mg | 489% | |
| Potassium | 324.06mg | 32% | |
| Total Carbs | 27.78g | 42% | |
| Sugars | 4.13g | 76% | |
| Dietary Fiber | 3.32g | 61% | |
| Protein | 6.89g | 63% | |
| Vitamin C | 5.9mg | 45% | |
| Iron | 1.4mg | 35% | |
| Calcium | 34.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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