Moroccan-spiced tomato sauce with roast vegetables and chickpeas

"A rich, warming and gently spiced dish. Enjoy as a meal in itself or with bread, couscous or potatoes on the side."
Prep time:
20 min
Cook time:
35 min
Servings:
2 people

Health Score

High
Medium
Low
9.5 / 10
High score

Glycemic Index

Index
43
Low
Load
15
Moderate

Nutrition per serving:

Calories270.74 kcal14%
Fat11.76 g17%
Carbs33.69 g13%
Sugars12.92 g14%
Protein8.67 g17%
Sodium553.09 mg28%
Fiber9.22 g33%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
43
Low
Glycemic Load
15
Moderate

Ingredients

4 tsp olive oil
2 tsp ras el hanout spice
1 red onion cut into 8 wedges
1 red or yellow pepper deseeded and cut into chunks
200g (7oz) prepared butternut squash (flesh only) diced
2 small courgettes cut into chunks
1 clove garlic finely chopped (optional)
400g (14oz) can cherry tomatoes in juice
2 tbsp homemade vegetable stock or water
150g ( 5 1/2oz) canned chickpeas in water (drained weight) rinsed and drained chopped fresh coriander to garnish

Directions

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