Moroccan Chickpea Tagine
with Green Beans & Tamarind Chutney
- 1½ cups quinoa
- 3 garlic cloves
- 2 onions
- 12 oz green beans
- 1 cucumber
- 1 oz fresh parsley
- 2 lemons
- 40.2 oz chickpeas
- 5.3 oz Plain Unsweetened Forager® Project Cashewgurt®
- 2 tbsp ras el hanout
- 29 oz fire roasted diced tomatoes
- 6 tbsp tamarind chutney
- 3 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large pot
- Medium saucepan with lid
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.
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.
Combine the diced cucumbers, parsley leaves, juice from one lemon, Cashewgurt, and a pinch of salt and pepper in a large bowl.
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.
Divide the cooked quinoa between bowls. Top with moroccan chickpea tagine and cucumber salad. Drizzle with tamarind chutney. Serve with lemon wedges. Enjoy!