FIELD DOCTOR Moroccan Chickpea Tagine (397g)

£6.99

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.

Recipe certified low FODMAP by Monash University
Dairy free
Gluten free
2 of 5 a day

Ingredients

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, see ingredients, in BOLD CAPITALS.

This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.

Field Doctor uses tree nuts in almost all their meals.

This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).

Heating instructions

Cooking from frozen:

Microwave

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!

Oven

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!

Cooking from defrosted:

Microwave

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!

Oven

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!

Storage

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