dinner

Spiced Chickpea and Vegetable Tagine with Preserved Lemon Couscous

Name: Spiced Chickpea and Vegetable Tagine with Preserved Lemon Couscous
Ingredients: 0.7 tbsp (30 ml) Extra virgin olive oil; 0.3 medium (150 g) Yellow onion, finely diced; 1.3 cloves (12 g) Garlic cloves, minced; 0.3 tbsp (10 g) Fresh ginger, grated; 0.4 tsp Ground cumin; 0.3 tsp Ground coriander; 0.3 tsp Turmeric powder; 0.3 (2-inch) Cinnamon stick; 0.3 can (14.5 oz / 411 g) Diced tomatoes, canned, undrained; 0.7 cups (473 ml) Vegetable broth; 0.3 can (15 oz / 425 g) Chickpeas, canned, rinsed and drained; 0.3 medium (150 g) Sweet potato, peeled and diced; 0.3 medium (200 g) Zucchini, diced; 0.3 tbsp (15 g) Preserved lemon, rind only, finely chopped; 0.3 cup (170 g) Couscous, whole wheat; 0.4 cups (355 ml) Water for couscous; 14.5 tbsp (10 g) Fresh cilantro, chopped (for garnish); 5.8 tbsp (15 g) Toasted slivered almonds (for garnish)

Nutrition

1277

kcal

Calories

44.6

Protein

202.2

Carbs

27.4

Fat

AI Insight

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Ingredients(18)

Extra virgin olive oil0.7 tbsp (30 ml)

Yellow onion, finely diced0.3 medium (150 g)

Garlic cloves, minced1.3 cloves (12 g)

Fresh ginger, grated0.3 tbsp (10 g)

Ground cumin0.4 tsp

Ground coriander0.3 tsp

Turmeric powder0.3 tsp

Cinnamon stick0.3 (2-inch)

Diced tomatoes, canned, undrained0.3 can (14.5 oz / 411 g)

Vegetable broth0.7 cups (473 ml)

Chickpeas, canned, rinsed and drained0.3 can (15 oz / 425 g)

Sweet potato, peeled and diced0.3 medium (150 g)

Zucchini, diced0.3 medium (200 g)

Preserved lemon, rind only, finely chopped0.3 tbsp (15 g)

Couscous, whole wheat0.3 cup (170 g)

Water for couscous0.4 cups (355 ml)

Fresh cilantro, chopped (for garnish)14.5 tbsp (10 g)

Toasted slivered almonds (for garnish)5.8 tbsp (15 g)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, and cook until fragrant, about 1 minute more. Add the cumin, coriander, and turmeric, stirring constantly for 30 seconds to bloom the spices.

Pour in the diced tomatoes (with their juices) and the vegetable broth. Add the cinnamon stick, rinsed chickpeas, diced sweet potato, and diced zucchini. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender. Stir in the chopped preserved lemon rind.

While the tagine simmers, prepare the couscous. In a medium saucepan, combine the whole wheat couscous and 1.5 cups of water. Bring to a boil, then immediately remove from heat, cover tightly, and let stand for 5 minutes. Fluff with a fork.

To serve, spoon the fluffy couscous into shallow bowls. Ladle the hearty chickpea and vegetable tagine over the couscous. Garnish generously with fresh chopped cilantro and toasted slivered almonds. Serve immediately.