MOROCCAN CHICKPEA VEGETABLE TAGINE
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
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
VEGETARIAN FIG, OLIVE AND CHICKPEA TAGINE
I adapted several Morrocan recipes to create this over-the-top tagine. It takes a bit of work, and can be cooked the day before serving. I like to serve it with couscous and pita bread.
Provided by Juliawiggins
Categories Stew
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In dutch oven, saute red onion in olive oil over medium heat til soft, then add garlic and saute 1 more minute.
- In small bowl, combine cinnamon, black mustard seed, and dried coriander. Make a space in center of pot and add the spices, letting them sit 45 seconds or until seeds pop and spices are very fragrant. Stir the spices in with onion and garlic.
- Add vegetable broth or water.
- Add cooked chickpeas.
- Bring all to boil over medium heat, then add black kalamata olives. Stir and cover the dish.
- Bake in oven1 hour.
- Meanwhile, chop fresh coriander and mix in large bowl with about 8 chopped figs. Add baby spinach and combine.
- After cooking 1 hour, add spinach/fig mixture to top of dutch oven, replace cover, and cook one 1/2 hour more.
- Stir before serving.
Nutrition Facts : Calories 135.9, Fat 3.2, SaturatedFat 0.4, Sodium 317.8, Carbohydrate 24.3, Fiber 5.9, Sugar 4.9, Protein 4.6
VEGETABLE TAGINE WITH CHICKPEAS & RAISINS
We've made getting your five of day simple with this healthy tagine
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, then fry the onions for 5 mins until soft. Stir in the spices. Add the courgettes, tomatoes, chickpeas, raisins and stock, then bring to the boil. Cover and simmer for 10 mins. Stir in the peas and cook for 5 mins more. Sprinkle with coriander, to serve.
Nutrition Facts : Calories 246 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 19 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.52 milligram of sodium
FIG-OLIVE TAPENADE
Provided by David Lebovitz
Categories Condiment/Spread Fruit Olive Vegetable Fig
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
- 2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
- 3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.
CHICKPEA & ROASTED VEG TAGINE
This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
- Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.
Nutrition Facts : Calories 241 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.36 milligram of sodium
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