Thursday, September 16, 2010

Chickpea Tagine Recipe

Prep Time: 15 min Cook Time: 45 min
Makes: 4 servings

Nutrition Information: 350 calories, 11 g protein, 64 g carbs, 8 g fat (1 g sat), 12 g fiber


Ingredients:
1 1/2 tbsp extra-viring olive oil
1 red onion, quartered and thickly sliced
1/2 teaspoon salt, plus additional to taste
2 small carrots, sliced lengthwise, cut into 1/2 inch thick slices (about 3/4cup)
1 1/2 cups cubed, peeled butternut squash (6 ounces)
2 garlic cloves, roughly chopped
3 quarter-size pieces peeled fresh ginger
1/2 teaspoon harissa paste (available in most grocery stores), plus additoinal to taste
2 teaspoons honey, plus additional to taste
1 teaspoon ground cumin
1 whole cinnamon stick
1/4 teaspoon tumeric
4 plum tomatoes, cored and chopped ( 1 pound)
1 medium zucchini, quartered and cut into 1/2 inch chuncks (2 cups)
10 dried apricots, sliced (1/4 cup packed)
1/2 cup water
1 19-ounce can chickpeas, drained and rinsed
Freshly squeezed juice of 1/2 lemon, plus additional to taste
1 cup whole-wheat couscous, cooked according to package directions (optional)
4 teaspoons sliced, toasted almonds

1. In a large heavy pot over medium to low heat, warm the olive oil; add the onion and salt. Cook, stirring occasionally, for 5 mins. Add the carrots and continue to cook for 5 more minutes.

2. Add the butternut squash, garlic, and ginger and raise the heat to medium. Cook, stirring, for 5 minutes.

3. Add the harissa, honey, cumin, cinnamon stick, and tumeric and stir until fragrant, 1 minute. Add the tomatoes, zucchini, and apricots and stir well. Pour in the water and bring to a simmer over medium heat. Cover and reduce the heat as needed to simmer gently, stirring occasionally, until the vegetables are tender but not mush, 20 to 25 minutes.

4. Add the chickpeas and lemon juice. Raise the heat and simmer, uncovered, until the chickpeas are heated through and the liquid has thickened slightly, 5 to 10 minutes.

5. Season to taste with additional salt, harissa, honey, and lemon. Serve over couscous if desired and garnish with sliced almonds.

Found this recipe from a February 2010 Fitness Magazine edition. You can check out their site at: Fitnessmagazine.com

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