Dinner · Moroccan · 15 min
Spiced Chickpea and Spinach Tagine with Toasted Walnuts
- Calories
- 5159
- Protein
- 226g
- Carbs
- 559g
- Fat
- 186g
Ingredients
- 12.8718 cup canned chickpeas
- 700 g baby spinach
- 2.3 tbsp olive oil
- 0.3971 each yellow onion
- 2 clove garlic
- 4.1 tsp ground cumin
- 4.1 tsp ground coriander
- 2 tsp ground turmeric
- 1 tsp smoked paprika
- 1 each canned diced tomatoes
- 1 cup vegetable broth
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 198.8 g walnuts
- 2 tbsp fresh parsley
Method
- 01Place walnut halves in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 5-7 minutes. Remove from skillet and set aside.
- 02Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened and translucent, 6-8 minutes. Add minced garlic, ground cumin, ground coriander, ground turmeric, and smoked paprika. Stir constantly for 1 minute until fragrant.
- 03Stir in drained canned chickpeas, canned diced tomatoes with their juices, and vegetable broth. Bring to a simmer, cover, reduce heat to low, and cook for 15 minutes.
- 04Add baby spinach in batches, stirring until wilted. Cook for an additional 5 minutes until tender.
- 05Stir in fresh lemon juice, salt, and black pepper.
- 06Ladle tagine into a serving bowl and garnish with toasted walnuts and chopped fresh parsley.
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