Moroccan Chickpea Tagine
with Green Beans & Tamarind Chutney
- ½ cup quinoa
- 1 garlic clove
- 1 onion
- 4 oz green beans
- 1 cucumber
- ¼ oz fresh parsley
- 1 lemon
- 13.4 oz chickpeas
- 2 tbsp Plain Unsweetened Forager® Project Cashewgurt®
- 2 tsp ras el hanout
- 14.5 oz fire roasted diced tomatoes
- 2 tbsp tamarind chutney
- 1 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Medium saucepan
- Small saucepan with lid
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.
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.
Combine the diced cucumbers, parsley leaves, juice from half the lemon, Cashewgurt, and a pinch of salt and pepper in a small bowl.
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.
Divide the cooked quinoa between bowls. Top with moroccan chickpea tagine and cucumber salad. Drizzle with tamarind chutney. Serve with lemon wedges. Enjoy!