Moroccan Chickpea & Vegetable Tagine with Herb FAGE Total Yogurt Dressing


1 cup FAGE Total 5%

1/4 cup sunflower oil

1/2 large onion, peeled and thinly sliced

2 large garlic cloves, peeled and finely chopped

1 tsp paprika

1 tsp each of ground cumin, cinnamon and turmeric

¼ tsp cayenne pepper, or to taste

1 3/4 cup chickpeas

1 3/4 cup chopped tomatoes

1 1/4 cups vegetable stock

1/2 cup zucchini, diced

1/4 cup baby corn

1/4 cup sugar snaps or 1/4 cup baby carrots

4 tsp chopped fresh parsley and coriander

Salt & pepper to taste

  1. Heat half of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden.

  2. Add the chickpeas, tomatoes and stock. Cook for 20 minutes.
  3. Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
  4. Bring to the boil, cover and simmer for a further 20 minutes.
  5. To finish, add half the yogurt, adjust seasoning to taste and serve.
  6. For the herb yogurt dressing, mix the remaining yogurt, chopped parsley and coriander together.

    <br> <br>Additional Notes: Don’t boil the Tagine after adding the yogurt or it may split. Serve with couscous and a crisp salad.
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