Recipe Instructions:
Ingredients:
30 grams diced carrot
30 grams diced potato
30 grams diced bell pepper (red or green)
30 grams diced zucchini
30 grams chickpeas (cooked or canned)
30 grams diced tomato
30 grams diced onion
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
Salt and pepper to taste
15 ml olive oil
Fresh cilantro for garnish
Instructions:
Heat olive oil in a small pot or tagine over medium heat.
Add diced onion and minced garlic. Cook until softened, about 3-4 minutes.
Stir in diced carrot, potato, bell pepper, zucchini, chickpeas, and diced tomato.
Add ground cumin, ground coriander, ground turmeric, salt, and pepper. Stir well.
Pour in a splash of water or vegetable broth to create steam. Cover and simmer for 20-25 minutes, stirring occasionally, until vegetables are tender.
Adjust seasoning if needed.
Garnish with fresh cilantro.
Serve hot as your OMAD meal, traditionally with couscous or crusty bread.
