YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Tagine
Garden vegetables and chickpeas roasted with fragrant North African spices, then simmered in a savory tomato sauce for a warm, earthy finish.
INGREDIENTS
0.75 cup canned chickpeas
0.5 cup non-fat Greek yogurt
1 medium zucchini
1 medium red bell pepper
2 medium carrots
0 tsp olive oil
0.5 cup tomato puree
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Dice the zucchini, red bell pepper, and carrots into uniform half-inch pieces to ensure even cooking.
In a large mixing bowl, combine the chopped vegetables and drained chickpeas with olive oil, cumin, coriander, turmeric, salt, and pepper.
Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the edges are golden brown.
Transfer the roasted vegetables and chickpeas to a large skillet over medium heat and stir in the tomato puree.
Simmer the mixture for 5 to 7 minutes, stirring occasionally, until the sauce has thickened and the flavors are well combined.
Portion the tagine into serving bowls and top each with a generous dollop of non-fat Greek yogurt and a sprinkle of fresh cilantro.