Bean, vegetable and prune tagine

Serves: 6

Prep time: 15 mins

Cook time: 25 mins

This is a delicious Mediterranean-style meal, packed with goodness! The cinnamon really makes this recipe. Each serve contains 3 serves of vegetables, over 9g of protein and over 12g of fibre. To increase the protein by 2.5g, serve it topped with 50g full fat Greek yoghurt. You could also serve it on top of brown rice, quinoa, or another whole grain of your choice. 

Ingredients

• 2 tbsp olive oil
• 1 red onion, halved and thinly sliced
• 2 garlic cloves, finely chopped
• 1 ½ tsp ground cumin
• 1 ½ tsp ground cinnamon
• 1 large red or yellow capsicum, seeded and roughly chopped in 2cm pieces
• 1 carrot, grated
• 1 medium eggplant, roughly chopped in 2cm pieces
• 400g can butter beans, drained and rinsed
• 400g can chickpeas, drained and rinsed
• ½ cup of prunes, chopped
• 400g can diced tomatoes
• 1 ½ cups vegetable stock
• 100g baby spinach leaves

Method

1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 3 minutes until tender. 
2. Stir in cumin and cinnamon. Cook for 1 minute until fragrant.
3. Add capsicum. Cook for 2 minutes.
4. Add butter beans, chickpeas, prunes, eggplant, tomatoes, stock and grated carrot. Stir to combine. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20 minutes.
5. Stir baby spinach leaves through tagine to wilt them, and serve.

Nutrition information (per serving)

• Energy: 1046 kJ / 250 cal
• Protein: 9.3g
• Total fat: 8.1g
• Saturated fat: 1.2g
• Carbohydrates: 28.9g
• Dietary fibre: 12.3g