Moroccan Bean Tagine. Simple, delicious and quick. I serve this with a soft boiled egg and a roasted pepper and feta salad. I have included the recipe for the salad too.
The Tagine serves 4.
Macros per portion of Tagine:
Calories 291.25, Fat 11g, Carbs 29.25g, Fiber 10.5g and Protein 13.25g
Roasted Pepper and Feta Salad
Calories 244, Fat 15g, Carbs 0g, Fiber 0g and Protein 4g
Ingredients for Tagine
- 10g of Unsalted Butter
- 1 Tbsp Olive Oil
- 100g White Onion
- 4 Cloves of Garlic
- 90g Jar Rose Harissa
- 2 x 400g Cartons Chopped Tomatoes
- 2 x 280g (Drained) Tins Cannellini Beans
Ingredients for Roasted Pepper Salad
- 3 Bell Peppers. Each of a different colour.
- 1 Tbsp Olive Oil
- Juice of Half a Lemon
- 25g Feta Cheese
You will need:
- Foil Lined Baking Tray
- Measuring Spoons and Scales
- Tagine or Casserole Dish with Lid
- Vegetable Chopping Board
- Sharp Knife
- Tin Opener
- Pre heated oven 180C Conventional and 160C Fan
Take the ends of your peppers and core
Chop them into eighths and spread across having tray
Drizzle the olive oil over them
Roast for 30 minutes
When they ave roasted remove from the oven
Allow to coo and peel the skin of them
Melt your butter and olive oils together over a medium heat
Finely Chop your onion and garlic
Add to the tagine and cook for 5 minutes until softened but not colour
Add the harissa paste and mix in well.
Cook for a further minute
Strain and rinse your beans
Add the beans and tomatoes to the tagine and mix well.
Place a lid on the tagine and cook for 20 minutes stirring occasionally
Then take lid off and simmer for a further 10 minutes
Pop your peppers on a plate and squeeze the juice of half a lemon over them
Crumble your feta cheese over the top
When beans 5 minutes from done, soft boil your egg.
Boil Medium eggs for 3 minutes and Large ones for 4 minutes
Take shell of when ready to serve
Serve up Tagine when ready, pop egg on top and have the pepper salad on the side.
This keeps well in an airtight container in the fridge.