Root Vegetable & Chickpea Tagine
Preparation time: Above 60 Minuti
Nutritional information: 180 kcal / per serving
Course: First course
Seasonal dish: Winter
Enviromental Impact: Very low (0.152kg CO2 eq)
Chickpeas, the basic ingredient of this soup, are precious for their high protein, fiber and carbohydrate content and their low environmental impact.
Ingredients for 4 portions
- Parsnips 150 g
- Chopped Tomatoes 600 g
- Leeks 100 g
- Swede (diced) 250 g
- Apricots 40 g
- Celery 100 g
- Chickpeas 100 g
- Carrots 100 g
- Sultanas 40 g
- Tomato puree 40 g
- Onions 50 g
- Vegetable stock 200 ml
- Pinch Garam masala
- Pinch Ground turmeric
- Pinch Garlic powder (or one clove)
- Pinch Cumin
- Pinch Chilli powder
- Salt and pepper to taste
- Parsley to taste
Preparation
Peel, wash and dice vegetables.
Heat the oil in a thick bottom saucepan and sweat vegetables for 5 mins.
Add tomato puree, garlic, onions, garam masala, turmeric, chilli powder and stir well.
Add the chickpeas, chopped apricots and sultanas.
Add the chopped tomatoes and vegetable stock and bring to a boil.
Reduce the heat and simmer for 50 mins.
Season with salt and cracked black pepper.
Enviromental Impact
Very low
Details
Per serving:
0.152kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.