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 and divide it into florets. Peel the pumpkin and remove the seeds with a spoon, wash and clean the eggplant, cut everything into cubes about 2 cm wide. Rinse the chickpeas in a colander, drain.
Fry the meat in a large pan in half the oil over medium heat for 3-4 minutes, turning, remove and set aside. Then sauté the onion, garlic, cauliflower, pumpkin and eggplant in a pan in the remaining oil over medium heat for 2-3 minutes. Add the chickpeas and the meat, season with salt, pepper and cumin. Add the tomatoes and broth, cover and cook over medium heat for about 25 minutes.
To serve, season the tagine with lemon juice, salt and remaining harissa and arrange on plates. Serve sprinkled with herbs.
Nutritional values per serving:
about 600 kcal, 52 g protein, 27 g fat, 29 g carbohydrates, 14 g fiber
Carefully dose the spice harissa for skin diseases such as rosacea and gastrointestinal disorders.
The healthy stew with a Moroccan twist is rich in vitamin B6, C and iron. Anyone who owns a tagine prepares the dish in the clay pot of the same name in a particularly gentle and nutritious way. Saponins are found in chickpeas and other legumes like beans and peas. These foaming bitter substances can stimulate the immune system and specifically reduce the risk of colon cancer. In addition, saponins regulate cholesterol levels and have an anti-inflammatory effect.
high blood pressure
Breast cancer follow-up
small intestine proliferation
Rosacea (season carefully)
Psoriasis (season carefully)
symptoms of menopause
Celiac disease (pay attention to gluten-free labeling of industrially processed ingredients)