Lunch · Moroccan · 15 min
Moroccan Chickpea and Apricot Tagine with Quinoa
- Calories
- 1447
- Protein
- 48g
- Carbs
- 195g
- Fat
- 43g
Ingredients
- 1.1 tbsp extra-virgin olive oil
- 0.55 cup yellow onion
- 2.2 clove garlic
- 0.5556 tsp ground ginger
- 0.5385 tsp ground cinnamon
- 0.5667 tsp ground turmeric
- 0.5455 tsp cumin seeds
- 1 pinch saffron threads
- 15.9535 oz canned diced tomatoes
- 1.1 cup vegetable broth
- 0.55 cup dried apricots
- 16.5035 oz canned chickpeas
- 0.2833 tsp salt
- 0.2917 tsp black pepper
- 0.363 cup quinoa
- 2.2 tbsp blanched slivered almonds
- 2.2 tbsp fresh cilantro
Method
- 01Heat olive oil in a heavy pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until soft and translucent, about 5-7 minutes.
- 02Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground toasted cumin. Cook for 1 minute until fragrant.
- 03Pour in the steeped saffron with its liquid, undrained diced tomatoes, and low-sodium vegetable broth. Bring the mixture to a simmer.
- 04Fold in the halved dried apricots and drained chickpeas. Season with salt and black pepper. Cover tightly, turn heat to low, and simmer for 25 minutes until the tagine is rich and the apricots are tender.
- 05While tagine cooks, combine dry quinoa with 2/3 cup water in a small saucepan. Bring to a boil, cover, lower heat, and simmer for 15 minutes until water is absorbed and fluffed.
- 06Spoon the cooked warm quinoa into a bowl, ladle the chickpea and apricot tagine over it, and finish garnished with slivered almonds and fresh cilantro.
Cook it with the whole plan around it
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