Name: Roasted Vegetable and Chickpea Tagine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup Cooked chickpeas; 1 cup Shelled edamame; 3 tbsp Nutritional yeast; 1 cup Cauliflower florets; 0.5 cup Diced carrots; 0.5 cup Tomato puree; 0 tsp Extra virgin olive oil; 1 tsp Ground cumin; 0.5 tsp Ground coriander; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Vegetable broth; 1 tbsp Fresh lemon juice

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

Roasted cauliflower and chickpeas simmered in a fragrant, spiced tomato broth for a vibrant and warming Moroccan-inspired meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.3g

Fat

12.8g

Carbs

65.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Cooked chickpeas

1 cup Shelled edamame

3 tbsp Nutritional yeast

1 cup Cauliflower florets

0.5 cup Diced carrots

0.5 cup Tomato puree

0 tsp Extra virgin olive oil

1 tsp Ground cumin

0.5 tsp Ground coriander

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Vegetable broth

1 tbsp Fresh lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss cauliflower and carrots with olive oil, cumin, coriander, turmeric, salt, and pepper until evenly coated.
3
Spread vegetables in a single layer and roast for 20 minutes until they are tender and slightly caramelized.
4
While roasting, combine vegetable broth, tomato puree, chickpeas, edamame, and nutritional yeast in a large pot.
5
Bring the liquid to a gentle simmer over medium heat and cook for 12 minutes to thicken the sauce and meld the flavors.
6
Fold the roasted vegetables into the pot and simmer for an additional 3 minutes to combine.
7
Remove from heat and stir in the fresh lemon juice to brighten the flavors before serving.