NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

0.3 cup dry red lentils

0.5 tsp extra virgin olive oil

0.5 medium yellow onion

2 clove garlic

1 medium zucchini

0.5 cup canned diced tomatoes

1.5 cup low-sodium vegetable broth

4 tbsp nutritional yeast

2 cup baby spinach

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.13 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large pot or tagine, heat the extra virgin olive oil over medium heat.

• 2

  Add the diced yellow onion and sauté for 4-5 minutes until translucent and soft.

• 3

  Stir in the minced garlic, ground cumin, coriander, turmeric, and cinnamon, cooking for 1 minute until the spices are fragrant.

• 4

  Add the chopped zucchini, diced tomatoes, dry red lentils, and vegetable broth to the pot.

• 5

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the lentils are tender and have thickened the sauce.

• 6

  Stir in the cooked chickpeas, nutritional yeast, and baby spinach, cooking for an additional 2-3 minutes until the spinach is completely wilted.

• 7

  Season with sea salt and black pepper, then serve the tagine hot in shallow bowls.