Moroccan Chickpea Tagine

Moroccan Chickpea Tagine

Grilled eggplant and chunky pumpkin are the perfect balance to mild Moroccan flavours in a tomato based sauce

  • Chickpeas go through an extended soaking period in filtered water and slow cooked for minimal digestive irritability.
  • I make my own Ras el Hanout spice blend that provides the warmth your digestive system loves
  • A hint of charring on the eggplant with the sweetness of the pumkin bring the dish together

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Ingredients: Chickpeas, Eggplant, Pumpkin, Tomatoes, Homemade Vegetable Stock, Filtered Water, Onion, Celery, Red Capsicum, Non GMO Sunflower Oil, Celtic Sea Salt, Spices

How to Prepare: Heat in a pot on low to medium for 15-20 minutes. Or place in an oven dish, cover and cook on 180 for 30 minutes. Serve with brown rice or Quinoa for increased nutrients. Pairs wonderfully with my Cinnamon Scented Millet.