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
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
CHICKPEA & ROASTED VEG TAGINE
This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
- Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.
Nutrition Facts : Calories 241 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.36 milligram of sodium
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
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
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