1400 700 vegan gf moroccanchickpeatagine horizontal

Moroccan Chickpea Tagine

with Green Beans & Tamarind Chutney

dinner

Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Soy-Free Middle Eastern Grain Bowl Beans/Legumes Nuts Dinner
SERVINGS
2 6
PREP & COOK TIME
50 min
CALORIES
570
FAT
15g
CARBOHYDRATES
91g
PROTEIN
24g

MAIN INGREDIENTS

  1. 1½ cups quinoa
  2. 3 garlic cloves
  3. 2 onions
  4. 12 oz green beans
  5. 1 cucumber
  6. 1 oz fresh parsley
  7. 2 lemons
  8. 40.2 oz chickpeas
  9. 5.3 oz Plain Unsweetened Forager® Project Cashewgurt®
  10. 2 tbsp ras el hanout
  11. 29 oz fire roasted diced tomatoes
  12. 6 tbsp tamarind chutney
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large pot
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Add the quinoa, 3 cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and the water is absorbed, about 10 to 12 minutes.

2
Prepare the vegetables

Peel and mince the garlic. Peel and dice the onions. Quarter the green beans. Small dice the cucumbers. Pick the parsley leaves from the stems. Halve the lemons and cut one into wedges. Drain, and rinse the chickpeas.

3
Make the cucumber salad

Combine the diced cucumbers, parsley leaves, juice from one lemon, Cashewgurt, and a pinch of salt and pepper in a large bowl.

4
Build the chickpea stew

Place a large pot over medium-high heat with 3 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 8 to 10 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!