MOROCCAN CHICKPEA VEGETABLE TAGINE
A plant-based vegan tagine perfect for your holiday guests and full of nutritious vegetables, dried fruit and Moroccan spices. It makes a beautiful presentation and can be served over your choice of grain.
Provided by Diane Smith
Categories Main Dishes
Time 1h10m
Number Of Ingredients 21
Steps:
- Combine cumin, coriander, ginger, cinnamon, and pepper in a small bowl. Set aside.
- SEE Note below* In a large saucepan, add onion and garlic in about ¼ cup water; cook 8 to 10 minutes or until water has evaporated and they are golden and tender. Stir in spice mixture, tomato paste, canned tomatoes, and harissa, if using, and cook 1 minute, stirring.
- Stir in broth, sweet and red potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, about 10 minutes. Then add the zucchini, cauliflower, and chickpeas and continue to simmer until all of the vegetables are tender and the sauce has thickened about another 10 minutes.
- Meanwhile, in a medium saucepan, bring 2 1/4 cups water and lemon juice to a boil. Remove from heat. Stir in couscous. Cover and let sit until all liquid is absorbed, about 5 minutes. Fluff with a fork.
- To finish the tagine, stir in apricots and season with sea salt, if desired.
- Place into a tagine, if you have one, or large platter for serving. Each person can dish up some couscous and top with the vegetable tagine sprinkled with cilantro and a few toasted almonds.
Nutrition Facts : Calories 337 kcal, Carbohydrate 50.8 g, Protein 12.3 g, Fat 1.8 g, SaturatedFat 0.2 g, Sodium 188.4 mg, Fiber 10.8 g, Sugar 20.6 g, ServingSize 1 serving
CHICKEN TAGINE WITH CHICKPEAS AND MINT
Categories Chicken Poultry Dinner Mint Spice Green Bean Chickpea Carrot Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
- Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
NORTH AFRICAN LENTIL-CHICKPEA TAGINE
Morroccan flavours do great things for lentils, butternut squash, and chickpeas. Make extra to freeze.
Categories Dinner
Time 5h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium skillet over medium heat, warm oil. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, ginger, cumin, salt, coriander, and red pepper flakes; cook, stirring, until fragrant, about 1 minute longer. Spoon into a 5- or 6-qt slow cooker.
- Add squash, lentils, and broth to slow cooker, stirring well to combine. Cover and cook until lentils and squash are tender, about 2 hours on High or 4 hours on Low. Stir in chickpeas and tomatoes. Cover and cook 30 minutes on High. Stir in chopped parsley. Ladle evenly into 6 shallow bowls and dollop with yogurt; sprinkle with paprika and peanuts. Garnish with parsley sprigs.
- Per serving: 11/2 cups tagine, 2 tbsp yogurt, and 1 tbsp peanuts
Nutrition Facts : Calories 109 kcal
CHICKPEA AND GREEN BEAN TAGINE
A tagine is a delectable Moroccan stew redolent of fragrnat fruits and spices. The word 'tagine' refers to both the dish itself and the pot it is cooked in. Try this one served over couscous, quinoa or rice.
Provided by KristinV
Categories Southwest Asia (middle East)
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the dried fruit in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain, coarsely chop and set aside.
- Heat the olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the garlic, cinnamon, turmeric and allspice and cook, stirring, for 30 secs. Add the green beans, tomatoes, stock, brown sugar and salt & pepper to taste. Reduce the heat to low and simmer until the green beans are tender, about 20 minutes.'.
- Add the reserved fruit and the chickpeas abd cook for 5-10 minutes to blend the flavours. Stir in the alomnds, parsley, and lemon zest. Taste and adjust the seasonings then serve hot.
VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS
Steps:
- Gather the ingredients.
- Warm the olive oil in a large Dutch oven or heavy pot set over medium-high heat.
- Add the onion and sauté for 5 to 7 minutes, or until it softens and turns translucent.
- Add the garlic, cumin, ginger, and cinnamon, and sauté for 1 minute, or until the spices are fragrant.
- Add the sweet potato and sauté to coat with the spices.
- Pour in the vegetable stock.
- Add the cauliflower florets, drained chickpeas, and tomatoes. Bring to a boil, then reduce the heat to low.
- Simmer partially covered, stirring occasionally, until the sweet potatoes are tender, about 25 minutes.
- Season to taste with salt and pepper.
- Remove from the heat and allow the tagine to rest while you prepare the couscous.
- Bring the water and oil to a boil in a medium saucepan.
- Stir in the couscous.
- Cover and remove from the heat. Allow the couscous to rest for 5 minutes, or until the water is absorbed.
- Fluff with a fork.
- Spoon a mound of couscous into shallow bowls.
- Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.
- Garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.
Nutrition Facts : Calories 291 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, Sodium 531 mg, Sugar 7 g, Fat 9 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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From foodandwine.com
5/5 (279)Total Time 1 hr 40 minsServings 6
- In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, 45 minutes. Drain.
- In a deep skillet, cook the onion and garlic in the butter and oil over moderate heat until golden, 8 minutes. Add the cumin, cinnamon stick and crushed red pepper and cook for 2 minutes. Add the saffron water, chickpeas, squash, potatoes, tomatoes, the quart of water and a large pinch of salt; bring to a boil, then simmer until the squash and potatoes are tender, 30 minutes.
- Add the zucchini and the preserved lemon; simmer until the zucchini is tender, 5 minutes. Discard the cinnamon stick. Season the tagine with salt and pepper and stir in the cilantro. Serve in bowls with yogurt and harissa.
CHICKEN TAGINE WITH CHICKPEAS AND MINT RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (8)Servings 4
- Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
- Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
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- In a large skillet, toast coriander, cumin, peppercorns, red chile flakes and cinnamon over medium heat until fragrant, about 4 minutes.
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Category VegetarianCalories 878 per serving
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4.4/5 (44)Category Main CourseServings 4
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