Moroccan Chickpea Tagine with Green Beans & Tamarind Chutney

Moroccan Chickpea Tagine

with Green Beans & Tamarind Chutney

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dinner

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SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
610
FAT
18g
CARBOHYDRATES
99g
PROTEIN
25g

MAIN INGREDIENTS

  1. ½ cup quinoa
  2. 1 garlic clove
  3. 1 onion
  4. 4 oz green beans
  5. 1 cucumber
  6. ¼ oz fresh parsley
  7. 1 lemon
  8. 13.4 oz chickpeas
  9. 2 tbsp Plain Unsweetened Forager® Project Cashewgurt®
  10. 2 tsp ras el hanout
  11. 14.5 oz fire roasted diced tomatoes
  12. 2 tbsp tamarind chutney
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Medium saucepan

INSTRUCTIONS

1
Cook the quinoa
Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and the water is absorbed, about 8 to 10 minutes.
2
Prepare the vegetables
Peel and mince the garlic. Peel and dice the onion. Quarter the green beans. Small dice the cucumber. Pick the parsley leaves from the stems. Halve the lemon and cut half into wedges. Drain, rinse, and dry the chickpeas.
3
Make the cucumber salad
Combine the diced cucumbers, parsley leaves, juice from half the lemon, Cashewgurt, and a pinch of salt and pepper in a small bowl.
4
Build the chickpea stew
Place a medium saucepan over medium-high heat with 1 tbsp olive oil. Once hot, add the minced garlic and diced onion and cook until softened, about 3 to 4 minutes. Add the ras el hanout and stir, and then add the green beans, chickpeas, fire roasted tomatoes, ½ tsp salt, and a pinch of pepper. Bring to a simmer and cook until the green beans are bright green, about 4 to 6 minutes.
5
Serve
Divide the cooked quinoa between bowls. Top with moroccan chickpea tagine and cucumber salad. Drizzle with tamarind chutney. Serve with lemon wedges. Enjoy!