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Roasted Vegetable Tagine with Olives and Chickpeas

Price:
$41.00 Regular Price

Ingredients and allergens

Pumpkin, eggplant, zucchini, red capsicum, tomato, chickpeas, onion, Kalamata olives, chilli, garlic, ginger, olive oil, honey, harissa, coriander, lemon, parsley, cumin, allspice, paprika, caraway, salt, pepper.

No allergens.

Heating and serving

Defrost completely. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until piping hot throughout. Alternatively, microwave until piping hot, stirring halfway through. Serve with fluffy couscous and a generous dollop of garlicky yoghurt. For a gluten-free option, serve with rice or quinoa.

Storage

Keep frozen. Once defrosted, eat within 48 hours.

  • Product Info

    Here’s a delicious, wholesome vegetarian dinner that’s full of flavour. Pumpkin, zucchini, capsicum and eggplant are roasted until golden and caramelised, then folded through a gently spiced tomato sauce with chickpeas and salty Kalamata olives. The olives are the perfect counterpoint to the sweetness of the roasted vegetables, making this a hearty and satisfying Tagine.

    Serve with fluffy couscous and a generous dollop of garlicky yoghurt.

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