Name: Spiced Chickpea and Turmeric Tagine with Preserved Lemon Yogurt
Total time: 5 min
Cuisine: Moroccan
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)

Lunch · Moroccan · 5 min

Spiced Chickpea and Turmeric Tagine with Preserved Lemon Yogurt

Calories: 193
Protein: 7g
Carbs: 35g
Fat: 3g

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)

Method

01In 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.
02Place 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.
03While the chickpea mixture is warming, gently warm the olive oil in a separate very small pan over low heat. Do not let it smoke.
04To 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.

Cook it with the whole plan around it

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