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- Vegetable tagine with prunes
Vegetable tagine with prunes
Nutrition facts per serving:
- Energy in kcal about 197
- Fat about 2g
- Carbohydrates about 36g
- Protein about 9g
This is needed
This is needed
for 4 people
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Vegetables
- 2 tomato, cut into approx. 2 cm pieces
- 400 g celeriac, cut into approx. 2 cm pieces
- 200 g carrots, cut into approx. 2 cm pieces
- 3 garlic clove, cut into thin slices
- 3 red onion, cut into thin slices
- 100 g pitted prunes
- 2 sprigs thyme
- 1 cinnamon stick
- 2 tsp hot paprika
- 1 tin chickpeas (approx. 400 g), rinsed, drained
- 0.5 tsp cumin
- 1 sachet saffron
- 3 dl vegetable bouillon
And that's how it's done
And that's how it's done
Preheat
Place the casserole or the tagine (incl. lid) in the lower half of a cold oven. Preheat the oven to 180°C.
Vegetables
Mix the vegetables, the chickpeas, the prunes, the thyme and the spices in a bowl. Add everything to the hot casserole dish and pour in the stock.
Braise in the oven
Cover and braise for approx. 50 mins.
