Roasted Vegetable and Chickpea Tagine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable and Chickpea Tagine

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Tagine

Roasted cauliflower and carrots simmered with chickpeas in a fragrant, spice-infused tomato broth for a warm and comforting plant-based meal.

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NUTRITION

490kcal
Protein
37.3g
Fat
8.7g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked chickpeas

0.75 cup Non-fat Greek yogurt

1 cup Cauliflower florets

1 medium Carrot

0.5 medium Red onion

1 cup Fresh spinach

0.25 tbsp Olive oil

1 tbsp Tomato paste

0.5 tsp Ground cumin

0.5 tsp Ground ginger

0.5 tsp Ground turmeric

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Vegetable broth

1 tbsp Fresh cilantro

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PREPARATION

  • 1

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

  • 2

    Chop the carrot and red onion into bite-sized pieces and place them on the baking sheet with the cauliflower florets.

  • 3

    Drizzle the vegetables with olive oil and toss with half of the cumin, ginger, turmeric, salt, and pepper.

  • 4

    Roast the vegetables for 20 minutes until they are tender and starting to develop golden brown edges.

  • 5

    While the vegetables roast, combine the cooked chickpeas, tomato paste, vegetable broth, and the remaining spices in a large pot.

  • 6

    Bring the chickpea mixture to a gentle simmer over medium heat for 10 minutes to allow the flavors to meld.

  • 7

    Stir the roasted vegetables and fresh spinach into the pot, cooking for 2 minutes until the spinach is wilted.

  • 8

    Divide the tagine into bowls and top each serving with a generous dollop of Greek yogurt and fresh cilantro.

Roasted Vegetable and Chickpea Tagine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable and Chickpea Tagine

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Tagine

Roasted cauliflower and carrots simmered with chickpeas in a fragrant, spice-infused tomato broth for a warm and comforting plant-based meal.

NUTRITION

490kcal
Protein
37.3g
Fat
8.7g
Carbs
72.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked chickpeas

0.75 cup Non-fat Greek yogurt

1 cup Cauliflower florets

1 medium Carrot

0.5 medium Red onion

1 cup Fresh spinach

0.25 tbsp Olive oil

1 tbsp Tomato paste

0.5 tsp Ground cumin

0.5 tsp Ground ginger

0.5 tsp Ground turmeric

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Vegetable broth

1 tbsp Fresh cilantro

PREPARATION

  • 1

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

  • 2

    Chop the carrot and red onion into bite-sized pieces and place them on the baking sheet with the cauliflower florets.

  • 3

    Drizzle the vegetables with olive oil and toss with half of the cumin, ginger, turmeric, salt, and pepper.

  • 4

    Roast the vegetables for 20 minutes until they are tender and starting to develop golden brown edges.

  • 5

    While the vegetables roast, combine the cooked chickpeas, tomato paste, vegetable broth, and the remaining spices in a large pot.

  • 6

    Bring the chickpea mixture to a gentle simmer over medium heat for 10 minutes to allow the flavors to meld.

  • 7

    Stir the roasted vegetables and fresh spinach into the pot, cooking for 2 minutes until the spinach is wilted.

  • 8

    Divide the tagine into bowls and top each serving with a generous dollop of Greek yogurt and fresh cilantro.