Vegetable Tagine With Apricots Recipes

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MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS



Moroccan Lamb Tagine with Honey and Apricots image

Provided by Food Network

Categories     main-dish

Time 12h10m

Yield 4 to 6 servings

Number Of Ingredients 42

1 teaspoon ground cinnamon
2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 1/2 cups diced onions
3 large garlic cloves, minced
1 cup chicken broth
8 threads Spanish saffron, crushed
16 fresh cilantro sprigs, tied together with a cotton string
1 cup dried, pitted apricots
1/2 cup golden raisins
1 onion, halved and thinly sliced
2 tablespoons honey
1/2 teaspoon freshly ground pepper
Cilantro sprigs, for garnish
Moroccan Vegetable Couscous, recipe follows
Moroccan Yogurt with Preserved Lemon Dip, recipe follows
6 tablespoons olive oil
1 red bell pepper, halved
3/4 pound fine-grain couscous, (dried but not processed)
1 red onion, peeled and quartered
2 small carrots, peeled and sliced into 1/4-inch thick slices
1/4 pound cauliflower florets, cut into quarters
1 teaspoon minced garlic
1 zucchini, quartered lengthwise and sliced
1 (14.5-ounce) can diced tomatoes and their juices
1 (16-ounce) can garbanzo beans, drained and rinsed well
1/4 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon ground cinnamon
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 tablespoon butter
1/4 cup sliced almonds
1 cup yogurt
1 cup sliced cucumber
1/4 cup mint, chopped
3 tablespoons preserved lemon, minced, skin only
Salt and freshly ground black pepper

Steps:

  • Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
  • Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
  • Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
  • Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
  • Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
  • Preheat oven to 425 degrees F.
  • Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
  • Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
  • Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
  • Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
  • In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
  • Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
  • Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
  • Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.

VEGETABLE TAGINE WITH APRICOT QUINOA



Vegetable tagine with apricot quinoa image

Niomi Smart's beautifully vibrant vegan recipe is a good source of iron and gives you all 5 of your 5-a-day! Make good use of seasonal vegetables and spices

Provided by Niomi Smart

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 21

1 tsp coconut oil or olive oil
1 red onion , chopped
2 garlic cloves , crushed
½ butternut squash (500g), chopped into large chunks
2 red peppers , chopped
400g can chickpeas , drained
400g can chopped tomatoes
500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder)
1 tsp ground cinnamon
1 tsp ground cumin
2 tsp turmeric
2 tsp paprika
small bunch coriander , chopped
small bunch mint , chopped, plus extra to serve
pomegranate seeds , to serve (optional)
280g quinoa
80g dried apricots , chopped
20g flaked almonds , toasted
4 tbsp tahini
2 tsp preserved lemon , finely chopped, plus 2 tsp liquid from the jar
6 tbsp almond milk

Steps:

  • Heat the oil in a large frying pan and fry the onion over a medium heat for 3 mins. Add the garlic and butternut squash, and cook for a further 7 mins.
  • Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 mins. When cooked, stir in the apricots and almonds, plus a pinch of salt.
  • To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
  • Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander and mint and the pomegranate seeds, if using, to finish.

Nutrition Facts : Calories 650 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 31 grams sugar, Fiber 23 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium

CHICKEN TAGINE WITH APRICOTS AND ALMONDS



Chicken Tagine with Apricots and Almonds image

Provided by Baija Lafridi

Categories     Chicken     Garlic     Apricot     Almond     Spice     Cilantro     Parsley     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special Equipment
a 10- to 12-inch tagine or heavy skillet; kitchen string

Steps:

  • Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
  • Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
  • Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
  • While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
  • While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

VEGETABLE TAGINE WITH APRICOTS



Vegetable Tagine With Apricots image

Low GI, low fat and diabetes friendly, this is a high fiber very heart healthy recipe. Australian Good Taste - June 2006. Recipe by Gemma Purcell.

Provided by kelly in TO

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

2 teaspoons olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
2 teaspoons cumin seeds
2 teaspoons ground paprika
1 (7 cm) cinnamon sticks
1 pinch saffron thread
375 ml vegetable stock
650 g butternut squash, deseeded, peeled, coarsely chopped
250 g green beans, topped, cut into 6cm lengths
100 g turkish dried apricots
100 g fresh dates, halved, pitted
1 (400 g) can chickpeas, rinsed, drained
2 teaspoons finely grated lemon rind
1/3 cup fresh coriander leaves
plain Greek yogurt, to serve

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
  • Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
  • Spoon among serving bowls and top with coriander. Serve with yogurt.

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES



Lamb Tagine with Prunes, Apricots, and Vegetables image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 16

2 pounds (1-inch thick) lamb shoulder chops
1/2 tablespoon vegetable oil, plus 1/2 tablespoon
1 large onion, chopped
1 1/2 cups water
Pinch saffron threads, crumbled
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 large carrots, cut into 1/4-inch thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey, optional
Freshly grated nutmeg

Steps:

  • Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
  • Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
  • Add remaining 1/2 tablespoon oil to the casserole and cook onion, stirring, until softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
  • Transfer the lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
  • Add ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

SMOKY AUBERGINE TAGINE WITH LEMON & APRICOTS



Smoky aubergine tagine with lemon & apricots image

A fragrant tagine is perfect for summer entertaining, lighter than stew but just as satisfying with meaty aubergines and aromatic spices

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course, Supper

Time 1h20m

Number Of Ingredients 18

2 aubergines , cut into large chunks
3 tbsp olive oil
2 onions , chopped
2 tbsp freshly grated ginger
1 ½ tsp ras el hanout
1 ½ tsp sweet smoked paprika
good pinch of saffron
300ml hot vegetable or chicken stock
2 preserved lemons , rind of both sliced, pulp from the centre of 1 roughly chopped
120g dried apricots , halved
200g tomatoes , roughly chopped
1 tbsp clear honey
zest 1 lemon , juice 0.5
2 tsp toasted sesame seeds
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped mint
Greek yogurt , to serve (optional)
wholemeal bulghar wheat , to serve (optional)

Steps:

  • Brown the aubergines in 2 tbsp of the oil so they're golden on all sides, but not soft in the middle yet - this is best done in batches in a large, non-stick frying pan.
  • Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the onions, ginger and spices, and fry gently until softened and golden.
  • Meanwhile, add the saffron to the stock to soak. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in, cover with a lid and simmer for 30 mins until the aubergines are tender. Season to taste.
  • Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat, if you like.

Nutrition Facts : Calories 270 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 12 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES



Lamb Tagine with Prunes, Apricots, and Vegetables image

Categories     Ginger     Lamb     Braise     High Fiber     Dinner     Dried Fruit     Prune     Apricot     Lamb Chop     Spice     Saffron     Root Vegetable     Carrot     Sweet Potato/Yam     Fall     Winter     Cinnamon     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 16

2 lb (1-inch-thick) lamb shoulder chops
1 tablespoon vegetable oil
1 large onion, chopped
1 1/2 cups water
1 pinch saffron threads, crumbled
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 large carrots, cut into 1/4-inch-thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots (preferably Turkish)
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey (optional)
Freshly grated nutmeg

Steps:

  • Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
  • Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
  • Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
  • Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
  • Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
  • Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
  • Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
  • Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

VEGETABLE TAGINE WITH OLIVES AND PRUNES



Vegetable Tagine With Olives and Prunes image

This is a flavorful dish that can be adapted to whatever vegetables you have on hand It always gets rave reviews from my dinner guests. You can substitute or add parsnips, zucchini, rutabaga - whatever is handy. It was passed on to me from a vegan friend.

Provided by Marilyn Rob

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

2 tablespoons olive oil
4 shallots, coarsely chopped
1 stalk celery, diced
2 garlic cloves, slivered
1 cinnamon stick
1 1/4 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne (or more to taste)
1 (32 ounce) can crushed tomatoes or 1 (32 ounce) can diced tomatoes
1/3 lb string bean
1 small butternut squash, peeled and cut into 1 inch cubes (or sweet potato)
1/2 head cauliflower, cut into florets
1/2 fennel bulb, trimmed and cut into 1/2 inch chunks
1 large carrot, peeled and sliced into 1/4 inch thick rounds
vegetable broth or water, as needed
1/4 teaspoon crushed saffron
1 cup canned chick-peas
1/2 cup whole kalamata olive
1/2 cup pitted prunes, diced
3 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350°F.
  • In a Dutch oven heat the olive oil over medium-low heat. Add the shallots, celery, garlic and cinnamon stick and cook, stirring, untill the shallots and celery are soft (about 7 minutes).
  • Add the paprika, cumin, coriander, cardamom, salt, black papper and cayenne. Continue cooking until the spices are fragrant, about 1 minute.
  • Stir in the tomatoes, string beans, squash or sweet potato, cauliflower, fennel and carrot. Add additional vegetable broth or water as needed to cover the vegetables. Addf the saffron and stir well.
  • Cover the pot and bake until the vegetables are tender, 40 to 45 minutes. About 5 minutes before the stew is done add the chickpeas, olives and prunes. Garnish with parsley just before serving.
  • Note: The type of tomatoes used will determine the amount of broth or water that will be needed. Crushed tomatoes require the addition of about 1 cup water. Stovetop cooking may require slightly more water.
  • The dish should be on the dry side, not soupy and the vegetables should be tender and not soggy.

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From eatingwell.com


CHICKEN TAGINE WITH APRICOTS: AN EASY, DELICIOUS RECIPE
2021-04-06 As the chicken cooks, place the dried apricots in a small pot of water and cover. Heat the pot over medium heat and simmer, partially covered for 10-15 mins, or until the apricots are tender enough to pinch in half. Remove the apricot pot from the heat and drain in a strainer in the sink, then return the apricots to the pot.
From unocasa.com


VEGETABLE TAGINE WITH CHICKPEAS & DRIED APRICOTS - CERES FAIR FOOD
2020-05-15 Vegetable tagine with chickpeas and dried apricots. Use a heavy-based saucepan or cast iron pot with a well fitting lid. Gently heat the olive oil and soften the onion, adding garlic, ginger and spices until fragrant. Next add the harissa, lemon and chopped tomatoes and bring that up to a boil. Chop the veggies nice and large, and add them to ...
From ceresfairfood.org.au


CHICKEN TAGINE | RECIPETIN EATS
2022-06-24 Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds. Tagine sauce – Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.
From recipetineats.com


LAMB AND APRICOT TAGINE - EASY PEASY FOODIE
2016-03-22 Instructions. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the sliced onion and cook on a gentle heat, with the lid on, for about 5 minutes, until the onions are softened but not brown.
From easypeasyfoodie.com


CHICKPEA TAGINE WITH APRICOTS | DINNER RECIPES | GOODTO
2016-09-03 Turn up the heat and add the wine or apple juice. Add the drained chickpeas, and cook for 2-3mins. Add the passata and reduce the heat. Cook for 5mins. Stir in the peanut butter, and the chopped dried apricots along with the mixed dried fruit. Boil the kettle, and put the couscous in a clear bowl. Sprinkle over a stock cube and the juice of ...
From goodto.com


LAMB TAGINE WITH CHICKPEAS AND APRICOTS RECIPE | BON APPéTIT
2011-09-12 Step 3. Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a ...
From bonappetit.com


150 BEST TAGINE RECIPES: INCLUDES RECIPES FOR SPICE BLENDS AND ...
Feb 11, 2022 - Authentic yet easy-to prepare recipes that take their inspiration from Morocco. Tagine takes its name both from a Moroccan dish as well as the pot in which the dish is cooked — typically a large and shallow pot with a conical lid. Tagines involve the slow simmering of meats or vegetables along with a medley of herbs an
From pinterest.ca


LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES - GLUTEN FREE …
Lamb Tagine with Prunes, Apricots, and Vegetables might be just the main course you are searching for. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 588 calories, 59g of protein, and 20g of fat. From preparation to the plate, this recipe takes approximately 25 hours. If ...
From fooddiez.com


VEGETABLE TAGINE - JUSTCOOK | FRESH MADE EASY
8.0 min. Stir the onion and garlic into the saucepan. Add the stock, honey, orange juice, cinnamon and season with salt and pepper. Bring to the boil, then reduce the heat and simmer.
From justcook.ae


VEGETABLE TAGINE WITH APRICOTS
Sep 18, 2019 - This vegetarian tagine is full of healthy goodness. Not only is it low-GI, low-fat and diabetes-friendly, with its subtle blend of dates, apricots and spices, it tastes great too!
From pinterest.ca


MOROCCAN CHICKPEA AND APRICOT TAGINE (VEGAN, GLUTEN-FREE)
2018-05-18 Add the garlic, spices, and sauté for one more minute, then add apricots, lemon juice, agave (or honey if non vegan)*, and half of the cilantro. Pour the stock over and simmer on low heat for about 15 minutes, until almost completely absorbed. Add the chickpeas, toasted slivered almonds, and season with salt and pepper.
From delscookingtwist.com


LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES – RECIPES …
2018-08-03 Ingredients. 2 pounds (1-inch thick) lamb shoulder chops; 1/2 tablespoon vegetable oil, plus 1/2 tablespoon; 1 large onion, chopped; 1 1/2 cups water
From recipenet.org


VEGETABLE TAGINE WITH APRICOTS RECIPE ~ VARIOUS RECIPES
2011-03-12 Enjoy quick & easy Moroccan recipes and learn how to make Vegetable tagine with apricots. This vegetarian tagine is full of healthy goodness. Not only is it low-GI, low-fat and diabetes-friendly, with its subtle blend of dates, apricots and spices, it tastes great too! Preparation Time 20 minutes Cooking Time 25 minutes Ingredients (serves 4) 2 tsp olive oil 1 …
From ify-anekaresep.blogspot.com


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