Photo: Joseph Gonzalez
Eggplant and Golden Squash Tagine with Chickpeas and Raisins
16 ingredients
Serves 4.
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Estimated Nutrition (whole recipe, rough)
440
Calories
12g
Protein
18g
Fat
67g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. butternut squash
- 1 lb. slender eggplant
- 1 1/2 Tbs. olive oil
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 2 Tbs.
- 1/2 tsp. ground turmeric
- 1/2 tsp. salt, plus more, to taste
- 1 can (14 1/2 oz.) chickpeas, drained and rinsed
- 1 1/2 cups vegetable broth
- 1/2 preserved lemon, rinsed and chopped
- 1 1/2 tsp. fresh lemon juice
- Freshly ground pepper, to taste
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup sliced almonds, toasted
- 1/4 cup raisins or currants
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes