I developed this recipe in collaboration with Litholexal specifically to target bone and joint health. What better way to nourish your bones and joints than by consuming more of the nutrients already found within them, including hyaluronic acid, glucosamine, chondroitin, calcium, and magnesium. I have added bone broth to this traditional tagine as it contains all of these nutrients, plus several amino acids that support joint mobility and healthy inflammatory response.

Our joints are pivotal to our everyday movements, allowing us to twist, turn, stretch and bend. Inflammation can arise within our joints due to injury, arthritis, osteoporosis and ageing and this causes pain and discomfort. Good nutrition helps by reducing inflammation by providing the building blocks our bodies need to build stronger, healthier bones. The pepper, tomatoes and aubergine in this recipe provide vitamin C, supporting collagen production which naturally slows down as we age. The chickpeas provide calcium and magnesium, which helps to build stronger bones and reduces the risk of osteoporosis.

Serves 3

Ingredients:

  • 1 red onion, finely chopped

  • 2 cloves garlic, chopped

  • Olive oil

  • ½ tsp ground cumin 

  • ½ tsp ground coriander 

  • ½ tsp ground cinnamon 

  • 1 red pepper, seeded and chopped

  • 1 courgette, chopped

  • 1 aubergine, chopped

  • 4 vine tomatoes, chopped

  • 400g tin chickpeas, drained and rinsed

  • 250ml lamb bone broth 

  • 2 tbsp harissa 

  • 4 prunes, pitted and sliced

  • flat-leaf parsley chopped to serve

    Method:

    1. Fry the onion and garlic in a spray of olive oil for 5 minutes
    2. Add the spices and fry for a minute until fragrant. 
    3. Add the veg, and fry for 8-10 minutes until they’re coated in the spices and start to take on some colour.
    4. Add the chickpeas, broth, harissa and prunes. 
    5. Season and simmer for 15-20 minutes until the vegetables are tender. 
    6. Scatter over the parsley and serve with cauliflower rice or quinoa.

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