Wash the meat, dry it and cut it into cubes of about 3 cm, season with about three quarters of the harissa, salt and pepper. Peel and chop the onion and garlic. Clean and wash the cauliflower, divide it into florets. Peel the pumpkin and remove the seeds with a spoon, wash and peel the eggplants, cut both into cubes of about 2 cm. Wash the chickpeas in a sieve, dry them.
In a wide pan, fry the meat in half the oil on medium-high heat for 3-4 minutes, turn over, remove and set aside. Then fry the onion, garlic, cauliflower, pumpkin and eggplant in a pan in the remaining oil over medium heat for 2-3 minutes. Add chickpeas and meat, season with salt, pepper and cumin. Add tomatoes and broth, cover and cook over medium heat for about 25 minutes.
To serve, season tagine with lemon juice, salt and remaining harissa and arrange on plates. Serve sprinkled with greens.
Nutritional value per serving:
about 600 kcal, 52 g protein, 27 g fat, 29 g carbohydrates, 14 g fiber
Dose carefully with harissa spice for skin conditions such as rosacea and gastrointestinal conditions.
A healthy stew with a Moroccan touch is rich in vitamin B6, C and iron. Everyone who owns a tagine cooks a dish in a clay pot of the same name that is especially tender and nutritious. Saponins are found in chickpeas and other legumes such as beans and peas. These foaming bitters can stimulate the immune system and, in particular, reduce the risk of colon cancer. In addition, saponins regulate cholesterol levels and have an anti-inflammatory effect.
high blood pressure
Breast cancer surveillance
growth of the small intestine
Rosacea (season carefully)
Psoriasis (season carefully)
symptoms of menopause
Celiac disease (pay attention to the gluten-free labeling of industrially processed ingredients)