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MOROCCAN CHICKPEA TAGINE

What you need: 
  • 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 ground cumin
  • 1 teaspoon ground tumeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1/2 cup dried apricots, thinly sliced
  • optional garnish, freshly chopped parsley
  • 2 cups cooked whole grain couscous
What you do: 
  • 1. Begin by cooking your couscous according to packaging instructions.  Set aside.
  • 2. In a large pot, heat olive oil over medium heat.  Add onion and cook for 5 minutes or until onions are translucent.
  • 3. Add potato, carrot, tomatoes with juice, vegetable broth, and all the spices.  Stir, cover pot, bring it up to a high heat and boil for 20 minutes.
  • 4. Add chickpeas, zucchini and apricots, and continue to cook covered for another 10 minutes, or until potatoes, carrot, and zucchini are tender.
  • 5. Spoon couscous onto plate and top with a generous amount of the tagine.  You can sprinkle with some fresh parsley.
Preparation Time: 
15 minutes
Cooking Time: 
40 minutes
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

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