Dinner · Moroccan · 15 min
Spiced Chickpea and Spinach Tagine with Preserved Lemon and Toasted Almonds
- Calories
- 818
- Protein
- 29g
- Carbs
- 92g
- Fat
- 31g
Ingredients
- 3.4714 tsp olive oil
- 0.5 each yellow onion
- 2 clove garlic
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp ground turmeric
- 1 pinch cayenne pepper
- 0.25 tsp salt
- 2.0098 cup canned chickpeas
- 0.5 cup canned diced tomatoes
- 0.25 cup vegetable broth
- 0.2 tbsp preserved lemon
- 2 cup baby spinach
- 1.5 tbsp slivered almonds
- 1 tsp fresh parsley
Method
- 01Heat 1 teaspoon of olive oil in a saucepan over medium heat. Add diced yellow onion and garlic, sautéing for 3 to 4 minutes until softened.
- 02Add ground cumin, ground coriander, ground turmeric, and cayenne pepper to the saucepan. Toast the spices stirring constantly for 30 seconds until fragrant.
- 03Add the rinsed chickpeas, diced tomatoes with their juice, vegetable broth, and minced preserved lemon rind. Stir well to combine.
- 04Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes until the chickpeas are tender and the sauce thickens slightly.
- 05Stir in the fresh baby spinach and cook for 2 to 3 minutes until fully wilted. Taste and adjust seasoning with salt, accounting for the saltiness of the preserved lemon.
- 06Transfer the tagine to a serving bowl. Drizzle with the remaining half teaspoon of olive oil and sprinkle generously with toasted slivered almonds and chopped fresh parsley before serving.
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