Tuesday, February 7, 2012

Chickpea Tagine

A tagine is a North African dish that often combines sweet and savory to work with the spices in them.  I had the pleasure of cooking for The Power Camp ladies last week and the group loved this dish.  I add seasonal vegetables and butternut squash or chopped sweet potatoes.  Feel free to add your favorite veggies. I also found an organic bean trio, that I add to make it a bit heartier.  The   I served it with a brown rice, red quinoa combination, and a salad!  They loved it! 

Serves 8

1 T Olive Oil
1 Large Onion, Diced
4 Garlic Cloves, Chopped
2 T Fresh Ginger, Chopped Fine or 3 T Ground Ginger
2 t Ground Cumin
2 t Ground Corriander
2 t Ground Cinnamon
2 t Garahm Masala
2 t Red Pepper Flakes
1 15 oz Can Crushed Tomatoes with Juice
2 C Chicken or Vegetable Broth
2 15 oz Cans Chick Peas or Garbanzo Beans
2 C Butternut Squash or Sweet Potato, Diced
1 C Pitted Dates, Chopped
1/4 C Apple Cider Vinegar
1 C Cilantro, Roughly Chopped
Salt & Pepper to taste.

Heat oil in a stock pot over medium heat.  Add onion, and cook for 10 minutes.  Add garlic, ginger and spices.  Saute until fragrant, about 1 minute.  Add tomatoes, broth, chickpeas, sweet potato, dates, & vinegar.  Simmer until butternut squash is tender.  Add cilantro.  Check flavor for seasoning.  Serve over rice or cous cous. Enjoy! xo

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