lunch

Spiced Chickpea and Turmeric Tagine with Preserved Lemon Yogurt

Name: Spiced Chickpea and Turmeric Tagine with Preserved Lemon Yogurt
Ingredients: 2.9 /2 cup (90 g) Canned chickpeas, drained and rinsed; 2.9 /4 cup (60 g) Plain nonfat Greek yogurt; 2.9 tsp (5 g) Preserved lemon, finely minced (rind only); 2.9 /2 tsp Ground cumin; 2.9 /4 tsp Ground turmeric; 2.9 /8 tsp Ground ginger; 6.1 tbsp Water; 2.9 tsp (5 ml) Extra virgin olive oil; 2.9 tbsp Fresh parsley, chopped; Pinch Pinch of cayenne pepper (optional)

Nutrition

193

kcal

Calories

6.7

Protein

34.8

Carbs

2.9

Fat

AI Insight

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Ingredients(10)

Canned chickpeas, drained and rinsed2.9 /2 cup (90 g)

Plain nonfat Greek yogurt2.9 /4 cup (60 g)

Preserved lemon, finely minced (rind only)2.9 tsp (5 g)

Ground cumin2.9 /2 tsp

Ground turmeric2.9 /4 tsp

Ground ginger2.9 /8 tsp

Water6.1 tbsp

Extra virgin olive oil2.9 tsp (5 ml)

Fresh parsley, chopped2.9 tbsp

Pinch of cayenne pepper (optional)Pinch

Instructions

In a small saucepan, combine the drained chickpeas, Greek yogurt, minced preserved lemon rind, cumin, turmeric, ginger, and water. If using, add a pinch of cayenne. Stir everything together until the chickpeas are well coated.

Place the saucepan over medium-low heat. Cook, stirring frequently, for about 5-7 minutes, or until the mixture is heated through and the yogurt has thickened slightly, creating a sauce. The spices will become fragrant. Be careful not to let the yogurt boil vigorously, as it can curdle.

While the chickpea mixture is warming, gently warm the olive oil in a separate very small pan over low heat. Do not let it smoke.

To serve, spoon the warm chickpea and yogurt mixture into a shallow bowl. Drizzle the warmed olive oil over the top. Garnish generously with fresh chopped parsley. This dish is best served immediately.