Main Dishes

Chickpea Aubergine Tagine Quinoa Bowl (Vegan + GF)

Rhian Williams
September 01, 2017
2
4
For the tagine:
2 tablespoons olive oil
1 red onion, diced
2 cloves garlic, minced
1 cm fresh ginger, minced
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne chilli pepper, to taste
2 red peppers, diced
1 aubergine, diced
4 dates, pitted and roughly chopped (or sub dried apricots or prunes)
400 g (14oz) tinned chickpeas, drained and rinsed
1 cube vegetable stock (ensure gluten-free if necessary)
1 tablespoon lemon juice
200 g (7o) tinned tomatoes
Bunch of fresh coriander, roughly chopped
For the dukkah:
Handful of pistachios
Pinch of ground cumin
Pinch of paprika
2 tablespoons sesame seeds
1 teaspoon dried oregano
For the tahini sauce:
1 tablespoon tahini
2 tablespoons lemon juice
Salt, to taste
Few tablespoons of water
http://www.rhiansrecipes.com/2016/11/09/chickpea-aubergine-tagine-quinoa-bowl-vegan-gf/
See the full directions on my site
Nutritions

Calories
9736

Sodium
2327mg
96% DV

Fat
127g
196% DV

Protein
493g
986% DV

Carbs
1651g
561% DV

Fiber
443g
1775% DV
Dairy-Free Low-Calorie Gluten-Free Vegan Low-Fat Sugar Free High-Fiber Low-Carbohydrate Vegetarian

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