Tomato Chickpea Tagine with Bulgur Wheat and Feta

Tomato Chickpea Tagine with Bulgur Wheat and Feta

Ready in minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 26, 2018.

Ingredients

BULGUR

  • 60g bulgur wheat
  • 25g pomegranate dressing
  • 20g chopped dates
  • 2 Tbsp chopped coriander *

CHICKPEA TAGINE

  • ½ tsp oil or spray oil
  • ½ leek, white and pale green part, thinly sliced *
  • 2 cloves garlic, minced
  • 1-2 tsp grated ginger
  • ½ tsp salt
  • 2 tsp tagine spice mix
  • ½ capsicum, diced 2cm *
  • 1 carrot, cut in half and thinly sliced
  • 1 can chopped tomatoes
  • ½ can chickpeas, drained and rinsed
  • ½ cup water or vegetable stock
  • ¹/³ bag baby kale *

TAHINI YOGHURT

  • ¼ cup yoghurt
  • ½ tsp tahini
  • ½ tsp honey

TO SERVE

  • 1 Tbsp feta cheese, crumbled *
  • 10g za’atar

Steps

  1. Bring a full kettle of water to the boil.
  2. Begin bulgur. Add bulgur and a pinch of salt to a medium, heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well, through a sieve.
  3. Place remaining bulgur ingredients into a medium bowl and set aside for dates to soften.
  4. Prep & cook tagine. Heat oil in a medium fry-pan on medium-high heat. Cook leek, garlic, ginger and salt for 2-3 minutes, until softening. Add tagine spice mix and cook for 30 seconds, until fragrant.
  5. Add capsicum, carrot, canned tomatoes, chickpeas and water/stock to pan. Reduce heat to medium and cook for 8-10 minutes, until sauce has thickened slightly and veggies are tender. Stir through baby kale and season.
  6. Make tahini yoghurt. In a small bowl, mix together yoghurt, tahini and honey.
  7. Finish bulgur. Add bulgur to bowl with dates. Toss well to combine. Season.
  8. Crumble feta.
  9. To serve, spoon bulgur into bowls and top with tagine. Dollop over tahini yoghurt. Sprinkle over feta and za’atar.

Nutritional Information

Energy 1849 kj
442 kcal
Protein 16.6g
Carbohydrate 57.2g
Fat 14.5g