- Total time 30 minutes
- Portion size 6 servings
Ingredients
Method
In large saucepan, heat oil over medium heat; cook onion and garlic for 3 minutes. Add ras el hanout, tomato paste, and harissa (if using); cook, stirring, for 2 minutes. Season with salt.
Using wooden spoon, stir in broth, carrots, zucchini, rutabagas, chickpeas and prunes, scraping any browned bits. Bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 15 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 3 months.) To serve, sprinkle with almonds and parsley.
Test Kitchen Tip: Serve the tagine on a bed of whole wheat couscous.
Nutritional facts PER SERVING: about
- Calories 233
- Total fat 6 g
- Saturated fat 1 g
- Cholesterol 0 mg
- Sodium 333 mg
- Total carbohydrate 37 g
- Fibre 9 g
- Sugars 15 g
- Protein 8 g
- Iron 2.5 mg
