Ingredients
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
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Steps
- Heat half of oil in a pan. Add onion, garlic, and spices. Fry over a low to medium heat for five minutes until golden.
- Add the chickpeas, tomatoes and stock. Cook for 20 minutes.
- Stir fry the vegetables in a separate frying pan or wok with remaining oil, then add to the chickpea mixture.
- Bring to the boil, cover and simmer for a further 20 minutes.
- To finish, add half the yogurt, adjust seasoning to taste and serve.
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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.
