Chickpea Tagine

A “tagine” refers to meats or vegetables which is slow-cooked cooked to a buttery goodness.
Ingredients (Serves 6):
1/2 cup dried quinoa, cooked with 1 cup of water
8 dried apricots, chopped
1 red onion, diced
4 cloves garlic, minced
3 zucchini, diced
2 carrots, diced (optional)
1 sweet potato, diced
One 15oz can chickpeas, rinsed and drained
One 15oz can fire roasted diced tomatoes
4-8 oz veggie broth
2-2.5 tsp Ras El Hanout
1 tsp Shawarma Spice Blend
1 tsp cumin powder
1/2 tsp curry powder
3/4 tsp salt
1/8 tsp cayenne powder
A sprinkle of cinnamon
Fresh mint, chopped
Sliced almonds
1. Soak the apricots in hot water and set aside so that they plump up.
2. Chop all of the veggies: onions, sweet potatoes, garlic, zucchini, etc.
3. Sauté the onions and garlic in 2 tsp olive oil over medium heat and caramelize slightly. Add the rest of the ingredients: potatoes, zucchini, carrots, tomatoes, chickpeas, and all of the spices. Add 4oz veggie broth, stir to combine, and let all of the ingredients simmer on medium heat, covered, for at least 10 minutes until thepotatoes and chickpeas are tender.
4. While the tagine is cooking, combine the quinoa and water in a pot, bring to a boil. Cover and simmer for 10 minutes until the quinoa is cooked. Fluff with a fork.
5. Take the apricots out of the water and chop them along with the mint.
6. Uncover the tagine and finish cooking through. Let some of the excess water boil off (if there is any). If it’s gotten dry, add a bit more vegetable broth until it’s the consistency you want.
7. Stir the apricots, mint and almonds into the quinoa, and serve.
Recipie by Anjali

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