These spicy chickpeas evoke visions of a languorous evening spent in Marrakesh, lounging about on hand-woven rugs in a smoky den of jeweled resplendence. If you own an actual tagine, gold star for you! Use that. Otherwise, a Dutch Oven or a large heavy-bottomed skillet will do the trick.
I’ve been on a bit of a quinoa kick lately. It’s just so easy. Not to mention that it is widely considered to be one of the healthiest foods on the planet. Older than Peru, the Incas called this gluten-free grain the “mother grain”. Unlike any other non-animal product, quinoa contains all nine amino acids, making it a complete protein. In addition to a sizable amount of protein, quinoa is also an excellent source of fiber, calcium, phosphorus, folate, and many B vitamins. Just rinse those little suckers off for a few minutes, throw em’ in a pot of water, and simmer until they all explode into little curly q’s. When approaching this recipe, instead of running out to buy couscous (this gal’s trying to develop a budget), I cooked up a big pot of quinoa not only as a side to this dish, but enough to last me for the week.
Posted in Grains, Main Courses, Vegetarian
Tagged Cauliflower, Chickpeas, Cilantro, Dried apricots, Greek yogurt, Lemon, Moroccan, Moroccan Chickpea Tagine, Moroccan quinoa, Moroccan Tagine, Quinoa, Quinoa curry, Quinoa tagine, Spicy Moroccan Chickpeas, Tomatoes
Quick Carrot Soup
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1 1/2″ knob of fresh ginger, peeled and grated
a large bunch of carrots, greens removed, peeled, and roughly chopped
2 cups vegetable broth
1 1/2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon ground coriander
1 1/2 teaspoon fresh lemon juice
greek yogurt, for serving
a few handfuls of cilantro, roughly chopped
1.) In a large pot or Dutch Oven, heat oil over medium-high heat. Saute onions for 10 minutes; until begin to turn golden. Add garlic and ginger and saute for 1 minutes. Add carrots and saute for 2 minutes.
2.) Add broth, bring to a boil, reduce heat, cover, and simmer until carrots are very tender; 20-30 minutes.
3.) Cool slightly and puree in batches. Return to pot and stir in cumin and coriander. Serve garnished with a spoonful of yogurt and a large handful of chopped cilantro.
1/4 cup mild-flavored olive oil
1 enormous yellow onion, chopped
1 heaping teaspoon cumin seeds, toasted
large bunch of cilantro, stalks and leaves roughly separated
3 jalapeno chili peppers, two of the three seeded, chopped into small pieces
4 cloves garlic, minced
a 1 1/2 inch chunk of ginger, grated
2 teaspoons turmeric
1 teaspoon fine-grain sea salt
28 oz can diced tomatoes
1 large cauliflower, cut into florets
1 sweet potato, peeled & cubed
2 potatoes, peeled & cubed
2 teaspoons garam masala
1.) Grab your biggest Dutch Oven or heavy-bottomed pot and heat the oil over medium heat. Add the onion and cumin seeds and saute for 10 minutes or so; until beginning to turn golden.
2.) Add the cilantro stalks, chilies, garlic, ginger, turmeric, and salt and stir to distribute evenly. Cook for 2 minutes.
3.) Add tomatoes, cauliflower, and potatoes. Stir to coat. Bring to a boil and then reduce heat and simmer until vegetables are fork-tender; 20 minutes or so.
4.) Stir in garam masala. Sprinkle the curry with the cilantro leaves, reserving some as serving garnishes. Turn off heat, cover, and let sit for as long as possible before serving to allow the flavors to settle and develop. Serve garnished with reserved cilantro leaves.