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
Moroccan Sweet Potato Tagine
2 tablespoons mild-flavored olive oil
1 large yellow onion, diced
6 garlic cloves, minced
3 1/2 cups cooked chickpeas (or two 14 oz cans)
4 medium sweet potatoes
3 skinny carrots, chopped
14 oz can tomatoes
1/2 cup vegetable broth
1/3 cup raisins (optional)
1/3 cup chopped dried apricots (optional)
1 1/2 teaspoons fine grain salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 1/4 teaspoons turmeric
1/4 teaspoon nutmeg
1/2 teaspoon curry powder
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1.) Heat oil over medium heat. Add onions and saute for 5 minutes. Add garlic, reduce heat slightly, and cook for 5 minutes more.
2.) Reduce heat again and add all of the spices, stirring constantly, and taking care not to let the onions burn.
3.) Add carrots, squash, and broth; bring to a boil. Reduce to simmer, cover, and cook for 5 minutes.
4.) Add tomatoes, chickpeas, and raisins, cover, and simmer for 30-50 minutes, depending on how large your chunks of vegetables are; until fork tender.
5.) Serve on a bed of cous cous.