Seven-vegetable Tagine with Garbanzo Beans

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  • Each serving
  • 190cal
  • 6g fat (0.5g sat)
  • 0mg chol
  • 450mg sodium
  • 30g carb
  • 8g fiber
  • 7g sugars
  • 6g protein


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon chopped ginger
  • 1 teaspoon cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander
  • Pinch of cayenne pepper
  • 2 turnips, peeled and chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 2 cups water
  • 2 cups cubed butternut squash
  • 1 zucchini, chopped
  • 1 cup green beans, trimmed and cut in 1-inch pieces
  • 1 (15-ounce) can garbanzo beans, drained
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 large tomato, cut in 6 wedges
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh Italian parsley


Warm oil in a Dutch oven or large pot over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic, ginger, cumin, paprika, turmeric, coriander and cayenne pepper; cook for 2 minutes.

Add turnips, carrots and celery. Pour in water, and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 10 minutes. Add squash, zucchini, green beans and garbanzo beans; season with salt and pepper. Lay tomatoes on top; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Sprinkle in cilantro and parsley.

Remove from the heat and let sit for 10 minutes before serving. Serve directly from the pot.

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