Zucchini And Chickpea Tagine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN CHICKPEA VEGETABLE TAGINE



Moroccan Chickpea Vegetable Tagine image

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

1 large onion (diced)
4 cloves garlic (minced)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
½ tsp Ceylon cinnamon*
¼ tsp ground black pepper
3 Tbl tomato paste
1 15 oz can crushed tomatoes
1 15 oz can chickpeas (rinsed and drained (Eden Brand no added salt))
3 medium red potatoes (unpeeled, washed and cut into 3/4" dice)
2 medium zucchini (cut into 3/4" dice)
1/2 large cauliflower (broken into bite-sized pieces)
1 large sweet potato (peeled and cut into 3/4" dice)
2 Tbl Harissa spice mix ((can be very spicy, optional))
2 cups homemade vegetable broth (or low-sodium brand)
1 cup dried apricots (halved)
1 cup whole-wheat couscous (uncooked)
¼ cup lemon juice
½ cup cilantro (chopped )
1 tsp sea salt ((optional))

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

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD



Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

  • Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

SLOW-COOKER CHICKPEA TAGINE



Slow-Cooker Chickpea Tagine image

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

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

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

ZUCCHINI CURRY WITH CHICKPEAS



Zucchini Curry with Chickpeas image

Zucchini curry with chickpeas makes a great, super-flavorful, easy weeknight meal. Packed with cozy, Indian-inspired flavors, it's healthy comfort food at its finest. Enjoy it right away or make it ahead.

Provided by Carolyn Gratzer Cope

Categories     Stews

Time 45m

Number Of Ingredients 17

2 tablespoons safflower oil
1 medium yellow onion, diced
1-inch piece fresh ginger, peeled and minced
2 cloves garlic, minced
1 small jalapeño, diced, or 1/8 teaspoon ground cayenne pepper
1 teaspoon black mustard seeds
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 15-ounce can diced tomatoes and their juices
1 cup (237 ml) canned coconut milk
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 15.5-ounce (439 gram) can chickpeas, drained and rinsed
5 small to medium zucchini (about 2 pounds/907 grams), diced
Large handful fresh cilantro leaves, roughly chopped

Steps:

  • Heat the oil for a minute over medium heat in 12-inch lidded frying pan or medium pot. Add the onion and cook, stirring occasionally, until translucent, about five minutes.
  • Add the ginger, garlic, jalapeño or cayenne, mustard seed, cumin, turmeric, coriander, and cinnamon and cook, stirring constantly, for one minute.
  • Add the tomatoes, coconut milk, salt, and pepper and stir well. Raise the heat to high to bring to a boil, then reduce to a brisk simmer.
  • Stir in the chickpeas and zucchini and simmer for about 20 minutes, until zucchini is tender but not falling apart.
  • Remove from heat and stir in cilantro. Serve with basmati rice.

Nutrition Facts : Calories 236 calories, Carbohydrate 19.5 grams carbohydrates, Fat 16.2 grams fat, Fiber 6.4 grams fiber, Protein 6.2 grams protein

SAUTéED ZUCCHINI & CHICKPEAS



Sautéed Zucchini & Chickpeas image

A simple recipe which I found in the June 2002 issue of the 'Australian Good Taste' magazine, in a bring-a-dish for eight menu plan. Obviously, the recipe can be scaled down. The recipe specifies that it can be made "up to an hour before serving", but I cannot see why it couldn't be made further ahead than that. When I make this, I'll be adding chopped onions and garlic in step two, and some lemon juice and dried thyme, probably when adding the chickpeas in step three.

Provided by bluemoon downunder

Categories     Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
30 g butter
800 g zucchini, washed, coarsely grated
2 (300 g) cans chickpeas, drained, rinsed
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
  • Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
  • Add the chickpeas.
  • Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
  • To transport: Cool then place in an airtight container.
  • To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
  • Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.

Nutrition Facts : Calories 161.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 8, Sodium 255.8, Carbohydrate 20.3, Fiber 4.4, Sugar 1.7, Protein 5

ZUCCHINI AND CHICKPEA TANGINE



ZUCCHINI AND CHICKPEA TANGINE image

Categories     Vegetable     Quick & Easy     Dinner     Vegan

Yield 8 servings

Number Of Ingredients 14

6 ounces carrots, peeled and cut into 1/4″ thick half-moons
1/4 cup extra-virgin olive oil
1 1/4 pounds zucchini, diced
3 cups cooked chickpeas (preferably home-cooked; can also use two 15 ounce cans, drained and rinsed - use ones that are tender, not snappy)
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon dried mint (yes, you can open up a mint teabag)
1 teaspoon ras el hanout (optional, I didn't have this but added Harissa)
1/4 teaspoon Aleppo pepper (or more to taste; can substitute cayenne or chili flakes)
1 tablespoon tomato paste
1 tablespoon minced preserved lemon (see NYT for simple recipe on how to make substitute)
Juice of 1/2 lemon
Optional garnish: flat-leaf parsley

Steps:

  • 1.Place the carrots in a small, loosely-covered microwave-safe bowl and microwave on high until beginning to soften, about 90 seconds. 2.Place the oil in your largest skillet or a Dutch oven over medium-high heat. Saute the zucchini until it is tender. Add the carrots and all of the remaining ingredients (chickpeas, salt, cinnamon, cumin, mint, ras el hanout, Aleppo pepper, tomato paste, preserved lemon, and lemon juice). Add 1/2 cup water and mix thoroughly. Bring to a simmer, reduce heat to low, cover, and cook for 10 minutes. 3.Taste and adjust seasoning. It will probably need more salt, and you may want to amp up the spices, depending on your taste. Serve hot, garnishing with parsley if you desire.

ZUCCHINI AND CHICKPEA TAGINE-RECIPE



Zucchini and Chickpea Tagine-Recipe image

Number Of Ingredients 15

1 RawSpiceBar's Tagine Spices
6 ounces carrots, peeled and cut into 1/4″ thick half-moons
1/4 cup extra-virgin olive oil
1 1/4 pounds zucchini, diced
3 cups cooked chickpeas (preferably home-cooked; can also use two 15 ounce cans, drained and rinsed - use ones that are tender, not snappy)
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon dried mint (yes, you can open up a mint teabag)
1 teaspoon ras el hanout (optional, but delicious - if you omit, add more of the other spices)
1/4 teaspoon Aleppo pepper (or more to taste; can substitute cayenne or chili flakes)
1 tablespoon tomato paste
1 tablespoon minced preserved lemon
1 Juice of 1/2 lemon
1 Optional garnish: flat-leaf parsley

Steps:

  • 1. Place the carrots in a small, loosely-covered microwave-safe bowl and microwave on high until beginning to soften, about 90 seconds. 2. Place the oil in your largest skillet or a Dutch oven over medium-high heat. Saute the zucchini until it is tender. Add the carrots and all of the remaining ingredients (chickpeas, salt, cinnamon, cumin, mint, ras el hanout, Aleppo pepper, tomato paste, preserved lemon, and lemon juice). Add 1/2 cup water and mix thoroughly. Bring to a simmer, reduce heat to low, cover, and cook for 10 minutes. 3. Taste and adjust seasoning. It will probably need more salt, and you may want to amp up the spices, depending on your taste. Serve hot, garnishing with parsley if you desire.

More about "zucchini and chickpea tagine recipes"

VEGAN ROASTED VEGETABLE AND CHICKPEA TAGINE WITH BULGUR ...
vegan-roasted-vegetable-and-chickpea-tagine-with-bulgur image
2015-11-21 Instructions. 1. Preheat the oven to 220c/200c fan/425f/Gas 7. 2. Prepare the vegetables. Slice the onion into thin wedges, cut the butternut squash into chunks, …
From tinnedtomatoes.com
Servings 4-6
Estimated Reading Time 2 mins


APRICOT, ALMOND & CHICKPEA TAGINE WITH ZUCCHINI, BASMATI ...
apricot-almond-chickpea-tagine-with-zucchini-basmati image
Step 5. • Pour 1⁄3 cup water (2⁄3 cup for 4 servings) and remaining stock concentrates into pan. Stir in chickpeas and bring to a low simmer. Cook until liquid is slightly reduced, 1-2 minutes. • Reduce heat to low; stir in 1 TBSP butter (2 TBSP for until melted. …
From getrecipecart.com


ZUCCHINI AND CHICKPEA TAGINE - RECIPE | HERBIVORACIOUS ...
zucchini-and-chickpea-tagine-recipe-herbivoracious image
2012-08-20 Zucchini and Chickpea Tagine. T he name of this recipe is misleading. A tagine is the Moroccan clay pot with a conical lid, typically used for slow-braised stews, as well as the cheapest viagra online dishes cooked in those beautiful vessels. …
From herbivoracious.com


MOROCCAN CHICKPEA AND APRICOT TAGINE (VEGAN, GLUTEN-FREE ...
2018-05-18 In a medium saucepan, bring water, salt, and butter to a boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand for 4-5 minutes, and fluff with a fork before serving. Serve the vegetarian tagine …
From delscookingtwist.com
4.5/5 (4)
Category Savory
Cuisine Vegan
Total Time 1 hr


CHICKPEA TAGINE RECIPE - CHRISTINE MANFIELD | FOOD & WINE
2013-12-07 In a deep skillet, cook the onion and gar­lic in the butter and oil over moderate heat until golden, 8 minutes. Add the cumin, cin­namon stick and crushed red pepper and cook for 2 minutes.
From foodandwine.com
5/5 (279)
Total Time 1 hr 40 mins
Servings 6


ITALIAN-STYLE ZUCCHINI AND CHICKPEA SAUTé | FORKS OVER KNIVES
2020-07-21 Heat an extra-large skillet over medium. Add the first five ingredients (through thyme); cook 10 minutes, stirring often and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add zucchini; cook 10 minutes more or until zucchini is tender. Stir in chickpeas, marinara sauce, and vinegar. Season with salt and black pepper.
From forksoverknives.com
4.9/5 (11)
Total Time 25 mins
Estimated Reading Time 2 mins


ZUCCHINI & CHICKPEA TAGINE RECIPE | HELLOFRESH
2020-04-20 4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Add Tunisian Spice, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1 …
From hellofresh.com
Cuisine American
Calories 930 per serving
Total Time 30 mins


CHICKPEA AND VEGETABLE TAGINE RECIPE | MYRECIPES
2014-05-27 Recipes; Chickpea and Vegetable Tagine; Chickpea and Vegetable Tagine. Rating: 3.5 stars. 7 Ratings. 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 1 Read Reviews Add Review 7 Ratings 5 Reviews This simple stew, boldly flavored with exotic spices and packed with vegetables, is endlessly adaptable. You can try it any time of year with seasonal …
From myrecipes.com
3.5/5 (7)
Calories 278 per serving
Servings 4


ITALIAN STEWED ZUCCHINI AND CHICKPEAS - MONKEY AND ME ...
2019-06-14 Looking for zucchini recipes? Turn that garden bounty into a hearty, flavorful stew that is both easy to make and full of deliciousness! This comforting Italian Stewed Zucchini and Chickpeas dish is brimming with herbs and spices, packed with nourishing veggies, and is oh-so-satisfying. Zucchini and chickpeas are bathed in perfectly seasoned tomatoey goodness and can be paired with your ...
From monkeyandmekitchenadventures.com
Reviews 12
Category Dinner
Cuisine Italian
Total Time 40 mins


MOROCCAN CHICKPEA TAGINE – LOVE AND LENTILS
2013-10-21 Moroccan Chickpea Tagine Recipe. Serves 6-8. Ingredients: 1 sweet potato, peeled and cut into 1″ cubes; 2 zucchini, sliced; 3 carrots, peeled and chopped; 1 large onion, peeled and chopped ; 1 tablespoon olive oil; 1 (15 ounce) can organic garbanzo beans, drained and rinsed; 1 (14.5 ounce) can organic tomatoes with juice; 1 cup vegetable broth; 1 teaspoon ground coriander; 1 1/2 teaspoons ...
From silkandspiceblog.wordpress.com
Estimated Reading Time 4 mins


ZUCCHINI TAGINE RECIPE - ERIC RIPERT | FOOD & WINE
2013-12-07 Heat the olive oil in a large saucepan. Add the garlic and onion and cook over moderate heat, stirring, until softened, about 4 minutes. Add the zucchini, saffron, cumin and turmeric and season ...
From foodandwine.com
Servings 4
Total Time 50 mins
Category Vegetable Recipes


MOROCCAN VEGETARIAN CARROT AND CHICKPEA TAGINE RECIPE
2010-06-14 Gather the ingredients. In the base of a tagine or in a large skillet 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 ...
From thespruceeats.com
4.1/5 (88)
Category Dinner, Entree, Side Dish
Author Michelle Sargent
Calories 268 per serving


COMMUNITY RECIPE: ZUCCHINI AND CHICKPEA TAGINE-RECIPE
Zucchini and Chickpea Tagine-Recipe. Share this recipe. Ingredients. 1 RawSpiceBar’s Tagine Spices; 6 oz carrots, peeled and cut into 1/4″ thick half-moons; 1/4 cup extra virgin olive oil; 1 1/4 lb zucchini, diced; 3 cup cooked chickpeas (preferably home-cooked; can also use two 15 ounce cans, drained and rinsed – use ones that are tender, not snappy) 1 tsp kosher salt; 1/4 tsp cinnamon ...
From sortedfood.com


CHICKPEA CURRY RECIPE NYT : BUTTERNUT SQUASH AND CHICKPEA ...
2021-11-12 Coconut curry chickpeas with pumpkin and lime recipe: Add chopped kale, diced zucchini, chickpeas, and turmeric. Her most recent viral creation spiced chickpea stew with coconut and turmeric . New york times columnist alison roman has a gift to turn any recipe into gold. Find the most delicious recipes here. 2 or 4 serving dinner. A spicy, creamy side dish. Photo illustration of …
From honeycomb-recipe.blogspot.com


ZUCCHINI AND CHICKPEA TAGINE - RECIPE | TAGINE RECIPES ...
Feb 6, 2019 - Recipe for a vegetarian stew of zucchini and chickpeas stewed with Moroccan spices. Feb 6, 2019 - Recipe for a vegetarian stew of zucchini and chickpeas stewed with Moroccan spices. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


ZUCCHINI AND CHICKPEA TAGINE RECIPES
Recipes; Chickpea and Vegetable Tagine; Chickpea and Vegetable Tagine. Rating: 3.5 stars. 7 Ratings. 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 0 1 star values: 1 Read … From myrecipes.com. Bring 1 cup water, quinoa, and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and ...
From tfrecipes.com


ZUCCHINI & CHICKPEA TAGINE RECIPE | HELLOFRESH - PINTEREST
May 6, 2020 - Simple, convenient, and delicious: that’s what’s in store with our Zucchini and Chickpea Couscous Tagine recipe, made with pre-measured, high-quality ingredients.
From pinterest.com


APRICOT, ALMOND & CHICKPEA TAGINE RECIPE | HELLOFRESH
Cook until liquid has slightly reduced, 1-2 minutes. • Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. 6. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between plates and top with tagine…
From hellofresh.com


CHICKPEA TAGINE WITH BROCCOLI, ZUCCHINI & DRIED APRICOTS ...
Prepare the tajine. In a large, high-sided pan, heat a generous drizzle of olive oil on medium. Add the tomato paste and cook, stirring frequently, 2 to 3 minutes, until dark red. Add the broccoli florets and stems, zucchini, chickpeas, apricots, demi-glace, remaining spice blend and 2 cups water (double for 4 portions); generously season with ...
From makegoodfood.ca


ZUCCHINI & CHICKPEA TAGINE RECIPE - RECIPEYUM
Zucchini & Chickpea Tagine. by noshnosh . Easy (2874) ... 2 zucchini, cubed 3 cups chickpeas 1 tsp ground cinnamon 2 tsp ground cumin 1 tsp dried mint Method. In a medium saucepan, place the barley and water, bringing to a boil over a high heat. Reduce to a simmer and leave until just tender. Then drain and rinse with cold water. Meanwhile, place the carrots in a microwaveable bowl with 2 tbsp ...
From recipeyum.com.au


Related Search