Ingredients
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For the tagine sauce:
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1 can (15 oz) chickpeas, drained and rinsed
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1 large onion, roughly chopped
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2 garlic cloves, minced
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1/2 cup tomato paste
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1/2 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon smoked paprika
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1 tablespoon harissa paste (optional)
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For the vegetables:
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1/2 cup sliced almonds, toasted (see Note)
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2 bell peppers, sliced into thin strips
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2 zucchini, sliced into thin rounds
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1 yellow squash, sliced into thin rounds
Directions
Sub_Title: A Vegetarian Dinner Recipe Inspired by North African Cuisine
Description: This easy and healthy one-pot meal is packed with flavor from fresh herbs, spices, and chickpeas. Serve over couscous or quinoa for a complete protein!
Ingredients:
For the tagine sauce:
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, roughly chopped
• 2 garlic cloves, minced
• 1/2 cup tomato paste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon smoked paprika
• 1 tablespoon harissa paste (optional)
For the vegetables:
• 1/2 cup sliced almonds, toasted (see Note)
• 2 bell peppers, sliced into thin strips
• 2 zucchini, sliced into thin rounds
• 1 yellow squash, sliced into thin rounds
Instructions:
1. Prepare the tagine sauce: In a food processor or blender, combine the chickpeas, onion, garlic, tomato paste, cumin, coriander, smoked paprika, and salt. Process until smooth, scraping down the sides as necessary.
2. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the tagine sauce mixture and cook, stirring frequently, for about 10 minutes. The sauce will thicken slightly.
3. Meanwhile, prepare the vegetables: Toast the almonds in a small skillet over medium heat, stirring constantly, until lightly browned and fragrant, about 3-5 minutes. Set aside.
4. Add the bell peppers, zucchini, and yellow squash to the tagine sauce along with enough water to cover halfway up the sides of the vegetables. Bring to a simmer, reduce the heat to low, and cover. Cook for about 10-12 minutes, or until the vegetables are tender but still hold their shape.
5. Uncover and increase the heat to high. Simmer uncovered for another 5-7 minutes, or until the liquid has reduced and the sauce has thickened slightly. Stir in the honey and lemon juice. Taste and adjust seasonings as desired.
6. Divide the vegetable mixture among four serving bowls. Top each portion with the reserved almonds and serve hot with crusty bread or rice. Enjoy!
Serving Size: 4 servings
Difficulty: Easy
Total Time: 30 minutes, plus 10-minute preparation time
Note: To toast the almonds, spread them out on a baking sheet and bake at 350°F for about 5-7 minutes, or until golden brown and fragrant. Keep an eye on them so they don’t burn.
Steps
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1
Done
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Prepare the tagine sauce: In a food processor or blender, combine the chickpeas, onion, garlic, tomato paste, cumin, coriander, smoked paprika, and salt. Process until smooth, scraping down the sides as necessary. |
|
2
Done
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Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the tagine sauce mixture and cook, stirring frequently, for about 10 minutes. The sauce will thicken slightly. |
|
3
Done
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Meanwhile, prepare the vegetables: Toast the almonds in a small skillet over medium heat, stirring constantly, until lightly browned and fragrant, about 3-5 minutes. Set aside. |
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4
Done
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Add the bell peppers, zucchini, and yellow squash to the tagine sauce along with enough water to cover halfway up the sides of the vegetables. Bring to a simmer, reduce the heat to low, and cover. Cook for about 10-12 minutes, or until the vegetables are tender but still hold their shape. |
|
5
Done
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Uncover and increase the heat to high. Simmer uncovered for another 5-7 minutes, or until the liquid has reduced and the sauce has thickened slightly. Stir in the honey and lemon juice. Taste and adjust seasonings as desired. |
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6
Done
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Divide the vegetable mixture among four serving bowls. Top each portion with the reserved almonds and serve hot with crusty bread or rice. Enjoy! |
