Serves 10

464

SLOW COOKED VEGGIE TAGINE

This starts out a bit plain, but when you layer feta and pine nuts on top, you've got a delicious stew that will stun even the most sceptical of veggie haters. Again, if you fancy cooking the quinoa yourself, please do, but remember to allow the cooking time onto your eta. I've also suggested sausages if you're worried this is one step too far for the tiddlers.

4 hr

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Ingredients

  • 8 carrots
  • 3 red peppers
  • 100g frozen onions
  • 50g frozen garlic
  • 2 x 400g tin chopped tomatoes
  • 2 x 400g tin chickpeas
  • 3 tbsp ras el hanout
  • 1 veggie stock pot/cube
  • optional 800g sausages
  • ---
  • 250g ready to eat quinoa
  • 100g feta cheese
  • 50g pine nuts
  • 30g fresh coriander

Instructions

  1. Preheat slow cooker
  2. Wash and chop carrots and peppers into rounds and squares- only peel carrots if absolutely necessary
  3. Throw all ingredients above the dotted line into slow cooker
  4. Slow cook for 4 hours on high or 6 hours on low
  5. When cooking time is over, prep quinoa according to packet instructions, toast pine nuts and chop coriander
  6. Serve half of the tagine topped with crumbled feta, pine nuts and coriander alongside quinoa
  7. Freeze and label the remainder for next week
  8. ENJOY!

Nutrition

Calories

464 cal

Fat

29 g

Carbs

30 g

Protein

18 g
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7.8.1.2
48
https://www.feedthebrood.com/project/slow-cooked-veggie-tagine-2/