SPICY CHICKPEA TAGINE
This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.
Provided by Heather
Categories World Cuisine Recipes African North African Moroccan
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
- Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
- Serve tagine with lemon wedges and cilantro.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g
CROCK POT TAGINE OF SQUASH AND CHICKPEAS WITH MUSHROOMS
You will love this unusual combination of flavorings in this dish, which meld beautifully. The taste of the cinnamon and ginger really come through, and the bittersweet combination of lemon and honey, with a sprinkling of currants adds a perfect finish. Serve this over whole grain couscous to complete the Middle Eastern flavors and provide vegetarians with a complete protein. Add a leafy green vegetable, such as spinach or Swiss chard, to complete the meal.
Provided by Olha7397
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat for 30 seconds. Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, gingerroot, turmeric, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add mushrooms and toss until coated. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
- Add squash and chickpeas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
- In a small bowl, combine honey and lemon juice. Add to slow cooker and stir well. To serve, sprinkle with currants, if using. Serves 6.
- TIP: I prefer a strong gingery flavor in this dish. If you're ginger-averse, reduce the amount.
- 175 Essential Slow Cooker Classics J. Finlayson.
Nutrition Facts : Calories 359.5, Fat 6.8, SaturatedFat 0.8, Sodium 43.3, Carbohydrate 63.5, Fiber 15.8, Sugar 17.5, Protein 16.2
MUSHROOM AND CHICKPEA TAGINE
This is a beautifully spiced vegetarian main course. A delicious Moroccan tagine, perfect served with rice or couscous. Garnish with chopped parsley.
Provided by Melanie Booth
Categories Soups, Stews and Chili Recipes Stews
Time 1h3m
Yield 4
Number Of Ingredients 20
Steps:
- Toast cumin seeds, coriander seeds, and sesame seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Transfer dukka mixture to a spice grinder; grind into a smooth powder.
- Heat oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 1 teaspoon dukka and mushrooms; cover and cook for 3 minutes. Uncover and cook, stirring frequently, until mushrooms release most of their moisture, about 5 minutes.
- Stir chopped tomatoes, chickpeas, vegetable stock, apricots, parsley, honey, tomato puree, lemon juice, cinnamon stick, bay leaves, sugar, salt, and pepper into the pot. Cover and simmer until flavors combine, about 15 minutes. Add 1 teaspoon dukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.
- Discard cinnamon stick and bay leaves.
- Mix 1 tablespoon dukka into the yogurt; serve alongside tagine.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 45.9 g, Fat 9.1 g, Fiber 8.4 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 667.2 mg, Sugar 16.3 g
SLOW-COOKER CHICKPEA TAGINE
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. -Raymond Wyatt, West St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges
MOROCCAN MUSHROOM TAGINE
Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, high in antioxidants.
Provided by Sharon123
Categories Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium deep frying pan over medium heat. Add the onion, cook for 3 minutes or until soft. Stir in the spice and cook, stirring, for 1 minute. Add pumpkin and mushrooms and stir until the vegetables are coated with spice mixture.
- Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the pumpkin is almost tender.
- Stir in the chickpeas and dates, cook, covered a further 10 minutes until pumpkin is tender and chickpeas warm.
- Top with a little yoghurt, scatter over the coriander and serve with couscous.
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