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Spicy Butternut And Chickpea Tagine

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

24.6g

Energy (kJ)

2164kJ

Energy (kcal)

517kcal

Carbohydrate incl. fibre (g)

86.0g

Carbohydrate excl. fibre (g)

63.1g

Sugar (g)

20.0g

Fibre (g)

22.9g

Fat (g)

11.3g

Saturated fat (g)

1.6g

Unsaturated fat (g)

7.7g

Monounsaturated fat (g)

4.3g

Polyunsaturated fat (g)

3.4g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

467mg

Salt (g)

1.17g

Vitamin A (IU)

12901IU

Vitamin C (mg)

75.1mg

Calcium (mg)

195mg

Iron (mg)

8.80mg

Potassium (mg)

1850mg

Total

98.3g

8658kJ

2070kcal

344.0g

252.4g

80.2g

91.6g

45.4g

6.4g

30.7g

17.2g

13.5g

0.0g

0mg

1869mg

4.67g

51604IU

300.2mg

778mg

35.20mg

7399mg

  • 15 ml olive oil
  • 250 g button mushrooms, sliced
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 clove garlic, crushed
  • 500 g butternut squash, peeled and cubed
  • 1.25 ml Robertsons cinnamon
  • 1.25 ml Robertsons ginger
  • 5 ml Robertsons cumin
  • 1 Knorr vegetable stock pot
  • 250 ml water
  • 410 g tin tomatoes, chopped and peeled
  • 30 ml tomato paste
  • 1 tin chickpeas, drained