SLOW-COOKER CHICKEN TAGINE WITH PUMPKIN
I first discovered tagines-Moroccan stews-when my oldest son was a baby, and I've loved them ever since. The first version I made was in a slow cooker, and since I'm a mom with two active boys, that has stayed my preferred method. The pumpkin mixture is supposed to be thick, but if you like a thinner consistency, stir in chicken broth before serving. -Necia Blundy, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and ginger; cook 1 minute longer. Stir into slow cooker., Cook, covered, on low until chicken is cooked through and vegetables are tender, 5-6 hours. Serve with couscous; sprinkle with cilantro.
Nutrition Facts : Calories 400 calories, Fat 14g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 668mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 10g fiber), Protein 28g protein.
PUMPKIN, CRANBERRY & RED ONION TAGINE
Comfort food without the calories, easily doubled or tripled to feed a crowd
Provided by Mary Cadogan
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
- Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
- Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.
Nutrition Facts : Calories 449 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.93 milligram of sodium
HERBED PUMPKIN AND SPLIT PEA SOUP
This is an adopted recipe - I love pumpkin soup, so I'm looking forward to making and editing this recipe!
Provided by Julesong
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse split peas in cold water then add to stock in a large, heavy pot.
- Add pumpkin and remaining ingredients except for the parsley garnish.
- Simmer gently, partly covered, until peas and pumpkin are tender.
- Remove half of the soup from the pot and, either using a blender or immersion blender, puree half of the soup.
- Re-combine the pureed soup with the other half, and stir in 1/2 cup half and half.
- Season to taste with salt and pepper and serve hot, garnished with parsley.
LENTIL AND PUMPKIN TAGINE
Provided by Moira Hodgson
Categories dinner, lunch, casseroles, one pot, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a saucepan over medium heat, warm the butter or oil.
- Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
- Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
- Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 194 milligrams, Sugar 7 grams, TransFat 0 grams
SPICY PUMPKIN AND SPLIT PEA SOUP
Categories Soup/Stew Ginger Onion High Fiber Lunch Saffron Pumpkin Fall Winter Healthy Cinnamon Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield makes six servings
Number Of Ingredients 9
Steps:
- In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.
SPLIT PEA AND PUMPKIN SOUP
Make and share this Split Pea and Pumpkin Soup recipe from Food.com.
Provided by Trish in SC
Categories Beans
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Put it all in a small crock pot and cook on high for 3 or so hours, until done, stirring as needed to ensure it's not sticking on the bottom.
- Puree with stick blender, if desired. I prefer mine with texture.
- Optional: top with a dollop of vegan sour cream. Yummy!
Nutrition Facts : Calories 48.4, Fat 0.2, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 9.6, Fiber 2.8, Sugar 1.4, Protein 3
PUMPKIN AND SPLIT PEA TAGINE
A beautiful North African Tagine. Easy to make. If you have some ras el hanout, use it in place of the spices listed...
Provided by Um Safia
Categories One Dish Meal
Time 1h5m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 16
Steps:
- Pour the peas into a medium pan and fill with water. add a little salt and bring to the boil. Cook uncovered until they have just become tender. Rinse and drain.
- Heat the oil in a large saucepan. Add the onion and cook until softened (stir frequently), then add the garlic and spices stirring well and cook for approx 2 minutes. Finally add the pumpkin and stir well to coat evenly in the spice mixture.
- Add the tinned tomatoes, water and stock. Bring to the boil. Reduce heat and simmer uncovered for 20 minutes or until pumpkin is tender.
- Stir in the honey, beans and peas. Simmer for a further 10-15 minutes or until beans are tender.
- Remove from heat and stir in coriander. Server with cous cous or fresh bread. You can also serve with roast chicken for a tasty accompaniment.
Nutrition Facts : Calories 511.8, Fat 6, SaturatedFat 0.9, Sodium 30.1, Carbohydrate 96.4, Fiber 29, Sugar 19.9, Protein 25.8
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