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Moroccan Chickpea Tagine with Quinoa Couscous

Ingredients

  • 1/2 cup dried quinoa, cooked with 1 cup of water
  • 4-8 dried unsulphured apricots, chopped
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 3 zucchini, diced
  • 2 carrots, diced 
  • 1 sweet potato, diced
  • 1 15oz can chickpeas, rinsed and drained
  • 1 15oz can fire roasted diced tomatoes
  • 4-8 oz veggie broth
  • 2-2.5 tsp Ras El Hanout Spice Blend
  • 1 tsp Shawarma Spice Blend
  • 1 tsp cumin powder
  • 1/2 tsp curry powder
  • 3/4 tsp salt
  • 1/8 tsp cayenne powder
  • A sprinkle of cinnamon
  • Fresh mint, chopped
  • Sliced raw almonds
  • Greek yogurt

Directions

  1. Soak the apricots in hot water and set aside. They will absorb the water and reconstitute while you are cooking the other ingredients.
  2. Chop all of the veggies: onions, sweet potatoes, garlic, zucchini, etc.
  3. Saute the onions and garlic in 2 tsp coconut oil over medium heat. Let the onions cook until they have caramelized slightly. Add the rest of the ingredients: potatoes, zucchini, carrots, tomatoes, chickpeas, and all of the spices. Add 4oz veggie broth, stir to combine, and let all of the ingredients simmer on medium heat, covered, for at least 10 minutes until the potatoes and chickpeas are tender.
  4. While the tagine is cooking, combine the quinoa and water in a pot, bring to a boil. Cover and simmer for 10 minutes until the quinoa is cooked. Fluff with a fork.
  5. Take the apricots out of the water and chop them. Chop the mint as well.
  6. Uncover the tagine and finish cooking through. Let some of the excess water boil off (if there is any). If it’s gotten dry, add a bit more vegetable broth until it’s the consistency you want. 
  7. Stir the apricots, mint and almonds into the quinoa, and serve with a few dollops of greek yogurt over the top.


Attached Images
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Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell

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