Moroccan Chickpea and Green Raisin Tagine

Name: Moroccan Chickpea and Green Raisin Tagine with Freekeh, Mushrooms and Baby Spinach
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 113 g Freekeh; 1 can Chickpeas; 227 g White Mushrooms; 113 g Baby Spinach; 1 box Tomato Passata; 56 g Red Onion; 10 g Parsley; 56 g Green Raisins; 1 tbsp Moroccan Spice Blend; 2 unit Vegetable Broth Concentrate; unit Oil*

with Freekeh, Mushrooms and Baby Spinach

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Tagine is a Moroccan word that refers to both a conical-shaped pot, and the slow-cooked stews prepared in it. Our vegetarian version skips the long cooking time — it's a snap to prepare in 30 min! And we've added a twist with some special green raisins. Because, you know, green is our favourite colour!

Tags:

Veggie

Allergens:

Gluten

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

serving amount

113 g

Freekeh

(Contains: Gluten)

1 can

Chickpeas

227 g

White Mushrooms

113 g

Baby Spinach

1 box

Tomato Passata

56 g

Red Onion

10 g

Parsley

56 g

Green Raisins

1 tbsp

Moroccan Spice Blend

2 unit

Vegetable Broth Concentrate

Not included in your delivery

unit

Oil*

Nutrition Values

Energy (kJ)2289 kJ

Calories547 kcal

Fat6 g

Saturated Fat1 g

Carbohydrate101 g

Sugar30 g

Dietary Fiber22 g

Protein23 g

Cholesterol0 mg

Sodium835 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Large Pan

Cooking Steps

PDF

Prep: Wash and dry all produce. In a medium pot, bring 1 cup salted water (double for 4 people) to a boil. Drain and rinse the chickpeas. Thinly slice the mushrooms. Roughly chop the parsley.

Cook the freekeh: Add the freekeh to the pot of boiling water. Reduce the heat to low. Simmer, covered, until tender and water has been absorbed, 15-18 min.

Cook the veggies: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and mushrooms. Cook, stirring until golden-brown, 7-8 min.

Add the green raisins, spice blend, passata, chickpeas, 1 pkg broth concentrate (2 pkgs for 4 people) and 1/4 cup water (double for 4 people) to the pan. Reduce the heat to medium-low and simmer until slightly thickened, 7-8 min.

Make the freekeh: Meanwhile, stir the parsley and remaining broth concentrate(s) into the freekeh.

Finish and serve: Stir the spinach into the chickpea mixture and cook until wilted, 1-2 min. Season with salt and pepper. Divide the freekeh between plates and top with the tagine. Enjoy!