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Moroccan tagine with chickpeas
 
 
4 ServingsPTM180 min

Moroccan tagine with chickpeas


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Directions

  1. Finely chop the garlic cloves.
  2. Cut the onions into thin slices, the winter carrot into slices and the zucchini into cubes.
  3. Let the chickpeas drain.
  4. In a frying pan, mix the hache meat with the paprika, cinnamon, cumin, garlic and tomato paste.
  5. Spoon the onion tarts and slices through them.
  6. Sprinkle with salt and freshly ground pepper and pour 250 ml of water.
  7. Bring everything with the lid on the pan to the boil and roast the meat gently in 2 hours.
  8. Then put the zucchini and chickpeas through it and cook everything gently for another 20 minutes.
  9. Serve the tagine in deep plates.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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