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Moroccan Chickpea and Green Raisin Tagine

Moroccan Chickpea and Green Raisin Tagine

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:Wheat/Blé

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Freekeh

(ContainsWheat/Blé)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2289 kJ
Calories547 kcal
Fat6 g
Saturated Fat1 g
Carbohydrate101 g
Sugar30 g
Dietary Fiber22 g
Protein23 g
Cholesterol0 mg
Sodium835 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

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!