NUTRITION

SERVINGS

INGREDIENTS

1.5 cup Chickpeas

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Olive oil

0.5 cup Tomato puree

0.5 cup Vegetable broth

0.75 cup Non-fat Greek yogurt

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the zucchini, red bell pepper, and red onion into uniform bite-sized pieces.

• 3

  Toss the chopped vegetables on the baking sheet with olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.

• 5

  In a large deep skillet or tagine pot over medium heat, combine the tomato puree, vegetable broth, cumin, coriander, cinnamon, and turmeric.

• 6

  Stir in the cooked chickpeas and the roasted vegetables, allowing the mixture to simmer for 10 minutes until the sauce thickens slightly.

• 7

  Remove from heat and serve the tagine in shallow bowls.

• 8

  Top each serving with a large dollop of non-fat Greek yogurt and garnish with fresh cilantro.