Root Vegetable & Chickpea Tagine

Serves four

• 150 g Parsnips
• 600 g Chopped Tomatoes
• 100 g Leeks
• 250 g Swede (diced)
• 40 g Apricots
• 100 g Celery
• 100 g Chickpeas
• 100 g Carrots
• 40 g Sultanas
• 40 g Tomato puree
• 50 g Onions
• 200 ml Vegetable stock
• Pinch Garam masala
• Pinch Ground turmeric
• Pinch Garlic powder (or one clove)
• Pinch Cumin
• Pinch Chilli powder
• Salt and pepper to taste
• Parsley to taste
  
  

Nutritional information
Per serving: 180 Kcal

Environmental Impact

Per serving: 
152 grams CO₂ equivalence - carbon footprint
208 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Peel, wash and dice vegetables. Heat the oil in a thick bottom saucepan and sweat vegetables for 5 mins.

Add tomato puree, garlic, onions, garam masala, turmeric, chilli powder and stir well.

Add the chickpeas, chopped apricots and sultanas.

Add the chopped tomatoes and vegetable stock and bring to a boil.

Reduce the heat and simmer for 50 mins.

Season with salt and cracked black pepper.

The Chef’s Advice

Serve with rice and chopped parsley.

Nutritional Advice

Soups and stews are an excellent way of making sure you get your five-a-day.

Environmental Advice

Reduce your consumption of meat, especially red and processed meat.

Pulses, such as chickpeas, are an excellent alternative protein source to add into your diet. One portion of beans has about 40 times lower an environmental impact than a portion of beef.