Vegetarian Spiced Quorn Meatball Tagine with Bulgur Wheat & Chickpeas

Name: Vegetarian Spiced Quorn Meatball Tagine with Bulgur Wheat & Chickpeas
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: African
Ingredients: 300g Quorn Swedish Style Balls; [https://www.quorn.co.uk/products/swedish-style-meatballs]; 1 onion, sliced; 2 tsp vegetable oil; 3 large carrots, cut into batons; 1 tbsp tomato puree; 1 tsp chilli powder; 1 tsp ground cumin; 2 tsp ground coriander; 2 tbsp chopped dates; 400g can chopped tomatoes; 1 lemon, zest removed with a potato peeler, then chopped; 6 Kalamata olives, chopped; 1 cube veg stock; 1/2 pack fresh coriander, chopped; For the bulgur wheat:; 200g bulgur wheat; 400g can chickpeas, drained & washed; ½ tsp salt; 2 tsp ground coriander

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Spiced Quorn meatball tagine with bulgur wheat and chickpeas served in two bowls.

Try a meat free twist on the classic North African dish. Our Moroccan Meatball tagine is packed with flavour, fibre and protein. Serve with bulgur wheat and chickpeas for a healthy weeknight dinner, one that’s under 500 calories per serving!

Vegetarian Meatball Recipes Vegan And Vegetarian African Food Recipes High Fibre Recipes Vegan And Vegetarian Recipes Under 500 Calories

Serves 4

45 mins

A Little Effort

476 cals
(Per serving)

10g of fat
(Per serving)

20 g fibre
(Per serving)

Meat free Swedish Style Balls product packaging with nutritional information

Made with Quorn Vegetarian Swedish Style Balls

See product See recipes

High in Protein

Source of Fibre

Ingredients

300g Quorn Swedish Style Balls
1 onion, sliced
2 tsp vegetable oil
3 large carrots, cut into batons
1 tbsp tomato puree
1 tsp chilli powder
1 tsp ground cumin
2 tsp ground coriander
2 tbsp chopped dates
400g can chopped tomatoes
1 lemon, zest removed with a potato peeler, then chopped
6 Kalamata olives, chopped
1 cube veg stock
1/2 pack fresh coriander, chopped
For the bulgur wheat:
200g bulgur wheat
400g can chickpeas, drained & washed
½ tsp salt
2 tsp ground coriander

Method

Heat the oil in a large frying pan over a medium heat, add the sliced onion and fry until translucent, around 6-8 mins. Add the carrot batons and cook for a further 5 minutes.
Add the spices and cook for 1-2 minutes, then add the tomato puree with a splash of water & cook for 2 more minutes.
Add the chopped tomatoes, plus half a tin of water, chopped lemon zest, dates, olives, stock and cook for around 15 minutes. Add the Quorn Swedish Style Balls, and simmer for a further 8 minutes. Remove from the heat and stir through the coriander.
Whilst the tagine is cooking, prepare the bulghur wheat. Add the bulghur wheat to a saucepan with the chickpeas, using the chickpea tin add 2 tins of water to the pan, plus the coriander & salt. Cook for 10 mins with a lid on until the bulghur wheat has absorbed all the water and is fluffy.
Serve with tagine with a side of bulghar wheat and fresh lemon wedges.