The Healthy Everythingtarian

finding a better balance in exercise, food and life

20-Minute Moroccan Chickpea Tagine June 18, 2009

1 to 1.5 tbsp. extra-virgin olive oil (enough to coat the bottom of the pan)
1/2 tbsp. garlic, minced
4 large carrots, cut in 1/4″ chips on the diagonal
1 large onion, sliced
1 large handful spinach
1 (16-oz.) can diced tomatoes
1/2 cup water
1 tsp. cumin
1 tsp. coriander
1 tsp. cinnamon
1/4 tsp. ground ginger
1 cup cooked chickpeas
8 prunes, quartered
Salt and pepper, to taste
Cilantro, for garnish
Whole wheat couscous, for serving

In a medium saucepan, combine the EVOO and garlic until sizzling.  Add the carrots and onions; mix.  Cook the mixture until softened, about 5 minutes.  Meanwhile, cook the whole wheat couscous according to package directions.

Add the spinach, tomatoes and water to the carrot/onion mixture.  Mix together.  Then add the 4 spices; mixing well to evenly distribute.  Let the mixture simmer for about 5 minutes.  Before serving, add the chickpeas and prunes to the saucepan to warm.

To serve, divide the couscous on plates and top with the mixture from the saucepan.  Sprinkle with cilantro for garnish, and enjoy your Moroccan feast!

Makes 2 servings


One Response to “20-Minute Moroccan Chickpea Tagine”

  1. Faith Says:

    I love the combination of veggies and spices in this recipe, and the fact that it only takes 20 minutes to make is a total bonus! I’ve gotta try this!

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