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Roast Veggie, Chickpea & Date Tagine

Roast Veggie, Chickpea & Date Tagine

with Couscous & Herbed Yoghurt

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A tagine is traditionally a slow-cooked Moroccan dish, bursting with flavour and delightful aromas. Well, we've kept the flavour and fragrance, but made it speedier for you to enjoy sooner. Bask in a combination of fluffy couscous, sweetly spiced chickpeas and a fresh herbed yoghurt topping and you too will think of a tagine as a surprising weeknight staple.

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Veggie
Allergens:Tree NutsGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1 portion

cauliflower

1

parsnip

1 packet

slivered almonds

(ContainsTree Nuts)

2 clove

garlic

1

brown onion

1 bag

salad leaves

½

lemon

1 bunch

herbs

1 tin

chickpeas

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

chermoula spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

½ packet

diced dried dates

(May be presentTree Nuts, Sesame, Milk, Soy, Egg, Gluten)

1 tin

chopped tomatoes

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

¼ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3306 kJ
Fat20.1 g
of which saturates3.1 g
Carbohydrate116.4 g
of which sugars46.7 g
Dietary Fibre0 g
Protein30.3 g
Cholesterol0 mg
Sodium1708 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 1cm half-moons. Cut the cauliflower into small florets. Cut the parsnip (unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, heat a large frying pan over medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Finely chop the garlic and brown onion. Roughly chop the salad leaves. Cut the lemon in half. Thinly slice the herbs. Drain and rinse the chickpeas.

3

In a medium saucepan, add the water (for the couscous) and a generous pinch of salt. Bring to the boil, then add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork and stir through the salad leaves. Set aside.

4

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the garlic and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.

5

While the onion is cooking, combine the Greek-style yoghurt and herbs in a small bowl, then season with salt and pepper. Reduce the frying pan to a medium heat, then add the chickpeas, diced dried dates (see ingredients), chopped tomatoes, water (for the sauce) and vegetable stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Add the roasted veggies and a good squeeze of lemon juice to the tagine, then stir to combine. Season to taste.

6

Divide the couscous between bowls. Top with the roast veggie, chickpea and date tagine. Drizzle with the herbed yoghurt. Sprinkle over the toasted almonds.