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Quick tagine with date syrup
Stew from the tagine of eggplant, chicken, chickpeas and syrup of dates.
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Ingredients
Directions
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Cut the aubergines into pieces of 2½ cm. Slice the garlic.
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Heat the oil in a frying pan and fry the eggplant and garlic with the ground coriander, pepper and salt for 2 minutes on a high heat.
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Meanwhile, let the grilled peppers and chickpeas drain and cut the peppers into pieces.
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Add the peppers with the raisins, chickpeas and chicken to the aubergine mixture and bring to high heat on a high heat.
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Turn down the heat, put the lid on the pan and let it simmer for 10 minutes on low heat.
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Cut the leaves of the coriander roughly and scoop with tagine. Spread over 4 deep plates and drizzle each plate with ½ tice syrup.
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Nutrition
440Calories
Sodium34% DV810mg
Fat22% DV14g
Protein56% DV28g
Carbs16% DV47g
Fiber56% DV14g
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