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                Load image into Gallery viewer, Moroccan Chickpea Tagine

Moroccan Chickpea Tagine

chickpeas in aromatic tomato sauce with black olives, aubergine, sweet potato, mixed peppers, spinach + lemon zest, topped with steamed whole grain rice, red quinoa + Brazil nuts.
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    One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more

    Diversity score = 14 of your 30 weekly plant types contributing to a more diverse gut microbiome read more
    Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.
    health benefits:
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    muscles
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    bones
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    psychological function
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    immunity
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    energy
    nutrients:
    more info
    vegan
    1 person 397g
    2 people 794g
    cooking microwave / oven

    Aromatic tagine sauce (44%) [Water, Tomatoes (22%), Tempeh (SOYA), Green peppers (8%), Red peppers (6%), Extra virgin olive oil, Black olives (4%), Tomato puree, Lemon juice, Persian spice blend [Ground cinnamon, Cumin, Cardamom, Paprika], Gluten free soy sauce, Coriander, Tapioca flour, Paprika, Parsley, Salt, Chives, Lemon zest (0.3%)], Vegetable sofrito (17%) [Sweet potatoes (57%), Aubergines (43%), Carrots, Extra virgin olive oil (56%)], Water, Brown rice (9%), Chickpeas (7%), Spinach (5%), Red quinoa (3%), Brazil nuts (1%) (TREE NUTS)


    For allergens please see ingredients in bold.


    this meal contains a FODMAP safe amount of tomatoes
    this meal contains a FODMAP safe amount of peas
    this meal contains a FODMAP safe amount of chickpeas
    this meal contains a FODMAP safe amount of red pepper
    this meal contains a FODMAP safe amount of green pepper
    this meal contains a FODMAP safe amount of sweet potato

    read more about how we develop our Low FODMAP meals

    Typical Valuesper 100gper serving (397g)
    energy (kJ)5192062
    energy (kcal)124493
    fat (g)5.823
    of which saturates (g)0.83.3
    carbohydrates (g)1352
    of which sugars2.18.4
    fibre (g)2.911
    protein (g)3.313
    salt (g)0.381.5
    vitamin A (ug)219869.43
     27% of RI107% of RI
    vitamin K (ug)37.7149.67
     50% of RI199% of RI
    vitamin C (mcg)1351.61
     16% of RI63.52% of RI
    manganese (mg)0.532.10
     26% of RI103.22% of RI
    chloride (mg)213845.61
     27% of RI107% of RI
    Sat Fat (g)0.83.4
      17% of RI

    RI = Reference Intake

    LOW SATURATED FAT 

    LOW SUGAR 

    SOURCE OF FIBRE 

    SOURCE OF PROTEIN 

    SOURCE OF VITAMIN A 

    HIGH IN VITAMIN K 

    SOURCE OF VITAMIN C 

    SOURCE OF CHLORIDE 

    SOURCE OF MANGANESE 

    2 OF 5 A DAY

    Microwave
    1 Person
    Microwave 800W 8 mins Remove sleeve and pierce film. Cook for 4.5 mins. Stir sauce, re-cover and cook for a further 3.5 mins. Rest for 2 mins, check piping hot & enjoy!

    2 People
    Microwave 800W 16.5 mins Remove sleeve and pierce film. Cook for 9.5 mins. Stir sauce, re-cover and cook for a further 7 mins. Rest for 2 mins, check piping hot & enjoy!


    Oven
    1 Person: Oven 195°C / 175°C Fan / Gas mark 4 - 55 mins Preheat oven. Remove sleeve and pierce film. Cook for 55 mins, ideally on a flat baking tray, remove film and then stir sauce. Rest for 2 mins, check piping hot & enjoy!

    2 People: Oven 195°C / 175°C Fan / Gas mark 4 - 65 mins Preheat oven. Remove sleeve and pierce film. Cook for 65 mins, ideally on a flat baking tray, remove film and then stir sauce. Rest for 2 mins, check piping hot & enjoy!

    Microwave
    1 Person 
    preferred method Microwave 800W 4.5 mins 
    Remove sleeve and pierce film 
    Cook for 2.5 mins Stir sauce, re-cover and cook for a further 2 mins 
    Rest for 2 mins, check piping hot & enjoy! 

    2 People
    preferred method Microwave 800W 9.5 mins
    Remove sleeve and pierce film.
    Cook for 4.5 mins. Stir sauce, re-cover and cook for a further 4 mins.
    Rest for 2 mins, check piping hot & enjoy!


    Oven
    1 Person
    195°C / 175°C Fan / Gas mark 4 - 28 mins
    Preheat oven
    Remove sleeve and pierce film
    Cook for 28 mins, ideally on a flat baking tray, and then stir sauce
    Rest for 2 mins, check piping hot & enjoy!

    2 People
    195°C / 175°C Fan / Gas mark 4 - 35 mins
    Preheat oven
    Remove sleeve and pierce film
    Cook for 35 mins, ideally on a flat baking tray, and then stir sauce
    Rest for 2 mins, check piping hot & enjoy!

    Contains soya, tree nuts.


    Get in touch if you’d like to know more.


    We use tree nuts in almost all our meals.


    Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.

    Keep frozen below -18C and do not refreeze if defrosted.  

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