Vegetable Tagine Pasta

Vegetable Tagine Pasta is a delightful fusion of Moroccan flavors and gluten-free pasta, featuring a medley of colorful vegetables and aromatic spices. This dish offers a unique and satisfying twist on traditional pasta, perfect for a wholesome meal.

Ingredients

• Gluten-free pasta - 200 grams
• Olive oil - 2 tablespoons
• Red onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Chickpeas - 200 grams, canned, drained and rinsed
• Diced tomatoes - 400 grams, canned
• Vegetable broth - 200 ml
• Ras el hanout spice blend - 2 teaspoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced red onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the diced carrot, zucchini, and red bell pepper to the skillet. Cook for another 5-7 minutes until the vegetables are slightly tender.
4. Stir in the chickpeas, diced tomatoes, vegetable broth, ras el hanout, salt, and black pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Add the cooked gluten-free pasta to the skillet and toss gently to combine. Cook for an additional 2-3 minutes until heated through.
6. Remove from heat and stir in the chopped parsley and lemon juice. Serve warm.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 7 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from vegetables and chickpeas, promoting digestive health.
• Packed with vitamins and minerals from a variety of colorful vegetables.

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