Dinner · Moroccan · 20 min
Spiced Chickpea and Vegetable Tagine with Preserved Lemon Couscous
- Calories
- 1150
- Protein
- 40g
- Carbs
- 188g
- Fat
- 29g
Ingredients
- 1 tbsp extra-virgin olive oil
- 0.5 cup yellow onion
- 2 clove garlic
- 1 tsp fresh ginger
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp ground turmeric
- 0.5 each cinnamon stick
- 0.5 tsp salt
- 0.5 cup canned diced tomatoes
- 1 cup vegetable broth
- 0.9087 cup canned chickpeas
- 0.75 cup sweet potato
- 0.75 cup zucchini
- 1 tbsp preserved lemon
- 0.7271 cup couscous
- 0.5 cup water
- 2 tbsp fresh cilantro
- 1 tbsp slivered almonds
Method
- 01Heat olive oil in a Dutch oven over medium heat. Add finely diced yellow onion and salt, sautéing for 5-7 minutes until soft.
- 02Add minced garlic, grated fresh ginger, ground cumin, ground coriander, and ground turmeric. Cook for 30 seconds until fragrant.
- 03Pour in diced tomatoes with juice and vegetable broth. Add cinnamon stick, drained chickpeas, diced sweet potato, and diced zucchini.
- 04Bring to a boil, then cover, turn heat to low, and braise for 20-25 minutes until sweet potatoes are tender.
- 05Stir in chopped preserved lemon rind and remove from heat.
- 06Meanwhile, bring 1/2 cup of water to a boil in a small pot. Stir in whole-wheat couscous, cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.
- 07Spoon couscous into a bowl, ladle tagine over top, and garnish with fresh cilantro and toasted slivered almonds.
Cook it with the whole plan around it
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