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

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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.