NUTRITION

SERVINGS

INGREDIENTS

1.25 cup cooked chickpeas

1 cup non-fat Greek yogurt

0.5 cup tomato puree

1 cup cauliflower florets

0.5 cup diced zucchini

0.5 tsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the cauliflower florets and diced zucchini with the olive oil, half of the cumin, half of the coriander, the sea salt, and the black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until they are tender and slightly charred.

• 4

  While the vegetables roast, combine the tomato puree, cooked chickpeas, ground cinnamon, and the remaining cumin and coriander in a large skillet over medium heat.

• 5

  Simmer the chickpea mixture for 10 minutes, stirring occasionally to allow the warm spices to fully infuse the sauce.

• 6

  Gently fold the roasted cauliflower and zucchini into the skillet and cook for another 2 minutes until everything is well combined and heated through.

• 7

  Transfer the tagine to a shallow bowl and top with a generous serving of non-fat Greek yogurt and a sprinkle of fresh parsley before serving.