North African Chickpea and Vegetable Tagine
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1
By Alix Gonzales Buchanan
North African Chickpea and Vegetable Tagine
2 steps
Prep:20minCook:15min
Moroccan, p. 235
Updated at: Thu, 17 Aug 2023 10:39:08 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
25
High
Nutrition per serving
Calories317.2 kcal (16%)
Total Fat5.3 g (8%)
Carbs56.9 g (22%)
Sugars11.6 g (13%)
Protein13.1 g (26%)
Sodium536.6 mg (27%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 teaspoonsolive
1onion
chopped
2garlic cloves
minced
2 tspground cumin
1 teaspoonturmeric
½ teaspoonground cinnamon
⅛ tspcayenne
1 x 15.5 ozcan chickpeas
rinsed and drained
1 lbtomatoes
chopped
2carrots
large, cut on diagonal into half inch slices
14.5 ozcan vegetable broth
2zucchini
or yellow squash, sliced
3 Tbspunsalted pistachios
chopped
2 tablespoonsfresh mint
chopped
2 cupswhole wheat couscous
hot, cooked
Instructions
Step 1
Heat oil and large non-stick skillet over medium high heat. Add onion and cook, stirring frequently until lightly browned, about 6 minutes. Add garlic, cumin, turmeric, cinnamon, and cayenne; cook, stirring until fragrant, about 30 seconds. Add chickpeas, tomatoes, carrots, and broth; bring to boil. Reduce heat and simmer covered, 5 minutes.
Step 2
Stir zucchini and a skillet; cook, covered stirring occasionally, until tender, about 5 minutes. Transfer tagine to serving bowl; serve over couscous.
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