YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Tagine
Tender roasted vegetables and protein-packed chickpeas simmered in a fragrant tomato-spice sauce, topped with a dollop of cool yogurt and crunchy seeds.
INGREDIENTS
0.75 cup chickpeas
0.75 cup non-fat Greek yogurt
3 tbsp nutritional yeast
0.5 oz pumpkin seeds
1 cup zucchini
1 cup red bell pepper
0.25 cup tomato puree
1 tsp olive oil
1 tsp ras el hanout
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the zucchini and red bell pepper into bite-sized pieces and toss them on the baking sheet with olive oil, sea salt, and black pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, mince the garlic and add it to a medium saucepan along with the chickpeas, tomato puree, ras el hanout, and nutritional yeast.
Simmer the chickpea mixture over medium-low heat for 5 to 7 minutes, stirring occasionally to ensure the nutritional yeast is fully incorporated into the sauce.
Fold the roasted zucchini and bell peppers into the chickpea mixture and heat through for another minute.
Transfer the tagine to a bowl and top with the non-fat Greek yogurt and a sprinkle of pumpkin seeds for added crunch and protein.