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
SPICY CHICKPEA TAGINE
This is a simple & fast tagine for Vegetarians. The chickpeas offer a good source of protein. Serve with Recipe #260654
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Pour the oil into a tagine (or shallow casserole) & cook the onions for several minutes.
- Next place all the rest of the ingredients in with the onions & stir. Cover & cook over low heat for 30 minutes.
- Serve hot with thick bread.
Nutrition Facts : Calories 426.7, Fat 16.5, SaturatedFat 2.2, Sodium 940.5, Carbohydrate 60, Fiber 12.8, Sugar 6.8, Protein 12.9
BUTTERNUT SQUASH & CHICKPEA TAGINE
Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable
Provided by Caroline Hire - Food writer
Categories Dinner
Time 30m
Yield Serves 2 adults + 2 children
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.
Nutrition Facts : Calories 232 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
SPICY MEATBALL TAGINE WITH BULGUR & CHICKPEAS
Who knew meatballs could be 4 of your 5-a-day? This healthy tagine is full of flavour and low on fat, just make sure you choose a lean mince with 5% fat
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 19
Steps:
- Put the quartered onion in the food processor and process to finely chop it. Add the minced beef, 1 tbsp tomato purée, the garlic, egg and chilli powder and blitz to make a smoothish paste. Divide the mixture into 26 even-sized pieces and roll into balls.
- Heat the oil in a large frying pan and cook the meatballs for about 5-10 mins to lightly brown them. Tip from the pan onto a plate.
- Now add the sliced onion and carrots to the pan and stir fry briefly in the pan juices to soften them a little. Add the spices and pour in the tomatoes with 1 ½ cans of water then stir in the chopped lemon zest, remaining tomato purée, olives and bouillon powder. Return the meatballs to the pan then cover and cook for 15 mins until the carrots are just tender. Stir in the coriander.
- While the tagine is cooking, tip the bulgur into a pan with the chickpeas and water from the can. Add 2 cans of water, the bouillon and coriander. Cover and cook for 10 mins until the bulgur is tender and the liquid had been absorbed. If you're doing the Healthy Diet Plan (serving two people), serve half with half of the tagine and chill the remainder for another night if you like.
Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 15 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
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
CHICKEN TAGINE WITH PEPPERS AND CHICKPEAS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place tagine base on stovetop, add oil and turn heat to medium. Dry chicken pieces, place on tagine base and sauté until lightly browned on both sides. Remove to a platter and season with salt and pepper.
- Lower heat and add onion and garlic. Sauté until starting to soften, add diced pepper and sauté a few minutes longer. Stir in cumin and paprika. Add stock and stir. Stir in tomato paste and cayenne to taste. Mixture should be somewhat spicy.
- Return chicken to tagine, baste with sauce and add chickpeas and lemon juice. Place tagine lid on top and cook over lowest possible heat about 40 minutes, until chicken is cooked through. Taste sauce and add salt and pepper if needed. Scatter cilantro over top. Serve from tagine.
Nutrition Facts : @context http, Calories 650, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 43 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 884 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER
From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad.
Provided by Amber Dawn
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and butter in a tagine or heavy-based casserole dish.
- Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
- Stir in halved rosemary sprigs and the cinnamon sticks.
- Add chicken and brown on both sides.
- Toss in the apricots and honey.
- Stir in plum tomatoes with their juice.
- Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
- Bring liquid to a boil, then reduce heat to low.
- Cover with a lid and cook gently for 35 - 40 minutes.
- Season to taste with salt and pepper.
- Sprinkle shredded basil over chicken.
- Serve immediately.
CHICKEN AND CHICKPEA TAGINE
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
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GORGEOUS MOROCCAN SPICED CHICKPEA TAGINE RECIPE
From unocasa.com
5/5 (6)Total Time 55 minsServings 4
- In the base of a tagine or in a large cast iron skillet/Dutch oven with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.
- Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
- Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this will take up to 25 min. In a tagine, this will take a bit longer to cook until tender.
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