Vegetarian Spiced Quorn Meatball Tagine with Bulgur Wheat & Chickpeas

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!

Serves 4

45 mins

A Little Effort

476 cals
(Per serving)

10g of fat
(Per serving)

20 g fibre
(Per serving)

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

  1. 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.
  2. Add the spices and cook for 1-2 minutes, then add the tomato puree with a splash of water & cook for 2 more minutes.
  3. 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.
  4. 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.
  5. Serve with tagine with a side of bulghar wheat and fresh lemon wedges.