Name: Roasted Vegetable and Chickpea Tagine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup Chickpeas; 0.5 cup Carrots; 0.5 cup Zucchini; 0.5 cup Tomato puree; 0.5 cup Vegetable broth; 1 tsp Olive oil; 0.75 cup Plain non-fat Greek yogurt; 0.5 tsp Ground cumin; 0.5 tsp Ground coriander; 0.25 tsp Ground cinnamon; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Tagine

Oven-roasted vegetables and chickpeas simmered in a fragrant, aromatic tomato broth, finished with a cooling dollop of creamy Greek yogurt.

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NUTRITION

Protein

37.0g

Fat

10.2g

Carbs

78.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Chickpeas

0.5 cup Carrots

0.5 cup Zucchini

0.5 cup Tomato puree

0.5 cup Vegetable broth

1 tsp Olive oil

0.75 cup Plain non-fat Greek yogurt

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.
2
Toss the diced carrots and zucchini with olive oil on the prepared sheet until evenly coated.
3
Roast the vegetables for 20 minutes until they are tender and slightly caramelized at the edges.
4
In a large skillet or tagine pot over medium heat, combine the tomato puree, vegetable broth, cumin, coriander, cinnamon, and turmeric.
5
Stir in the chickpeas and the roasted vegetables, then bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.
6
Season the tagine with sea salt and black pepper.
7
Divide the tagine into bowls and top each serving with a generous portion of Greek yogurt and fresh cilantro.