Thursday, September 25, 2008

Chickpea Tagine

I love Moroccan food. I actually had a good friend in high school who was from North Africa - she used to make the most fantastic food! :)
Last night, I made a chickpea tagine that I found in the October issue of Vegetarian Times (they have a whole feature on Morocca
n goodies!) - yum! Really tasty.. and I'm pleased to announce that I am no longer a Greek yogurt virgin! ;) Oh, Fage, why have I been holding out so long?! Great stuff - I highly recommend it if you've never tried it!

The actual tagine is gluten-free. I served mine with couscous which is a wheat product/not GF. You could use a gluten-free acco
mpaniment like lentils, quinoa, or rice if needed.
You can also make this meal vegan by using agave nectar in place of the honey and skipping the Greek yogurt (you're missing out on that Greek yogurt, though!)

Great things about this meal:
*It goes together in no time! Unlike traditional tagines that include chicken or lamb that has to simmer for a long time, this one is ready in about 45 minutes (including chopping time!)

*It's also a great source of vegetarian protein and iron!
*It's very super-market/pantry friendly - a great ethnic dish with no strange exotic items that you have to hunt high and low for! :)

Serves 2 (mmm... guess what I get to enjoy for lunch today?!)


Ingredients:
1 tbsp. olive oil
1/2 small onion, thinly sliced
1-2 cloves garlic, minced
1 (14.5 oz) can chickpeas, drained and rinsed
2 medium carrots, peeled and sliced into thin rounds
1/8 cup raisins
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. honey or agave nectar
1 cup water
1/4 cup plain fat-free Greek yogurt
1 tbsp. finely chopped parsley (optional)

Method:
1. Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 2-3 minutes until the onion is soft. Stir in the chickpeas, carrots, raisins, spices, honey, and 1 cup water. Cover and simmer for 25 minutes, stirring occasionally.

2. Season with salt and pepper to taste and add a scoop of yogurt to each serving. Sprinkle with parsley if desired.

Reference:
Chickpea Tagine with Cinnamon, Cumin, and Carrots from the October 2008 issue of Vegetarian Times.

1 comment:

Joelen said...

I'm not a fan of raisins so much... unless its used in a savory moroccan dish! This looks wonderful and I've been toying with the idea of buying a tagine. I just don't think I would use it enough to justify the purchase. (Then again, that goes for a lot of kitchen toys I'd like to have!)