French Broad Food Co+Op

Hours: 11 a.m. to 6 p.m.
90 Biltmore Avenue
Asheville, NC 28801
(828)255-7650 | Contact

Shopping Requirements
Face Coverings Required
Only 10 shoppers in at a time
Please maintain a 6ft social distance
Choose between gloves or sanitizing at the door
Everyone is Welcome to Shop
Come Inside or Use Curbside
Owners get 5% off on the 5th
Shopping Requirements
Face Coverings Required
Only 10 shoppers in at a time
Please maintain a 6ft social distance
Choose between gloves or sanitizing at the door
Everyone is Welcome to Shop!
Come Inside or Use Curbside
Owners get 5% off on the 5th

Hours: 11am to 6pm
90 Biltmore Avenue
Asheville, NC 28801
(828)255-7650 | Contact

Moroccan Vegetable Tagine with Chickpeas

Recipe Information

Total Time: 40 minutes; 30 minutes active

Servings: 4

Looking for a one-pot meal that will make mouths water? This fragrant, spice-kissed mélange of tender vegetables and Moroccan-inspired spices is a wonder to behold, brilliantly colored and full of flavor.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 4 garlic clove, chopped
  • 1 medium sweet potato, sliced and peeled (optional)
  • 2 cups cauliflower florets
  • 1/4 cup slivered almonds
  • 1/4 cup raisins
  • 1 tablespoon fresh ginger, grated
  • 1 15-oz. can chickpeas, drained and rinsed
  • 2 teaspoons paprika
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 21/2 cups vegetable stock or water
  • 1 tablespoon honey
  • 1 teaspoon fresh lemon juice

Preparation

  1. In a Dutch oven or other heavy pot with a lid, heat the olive oil over medium-high heat and add the onions. When they start to sizzle, lower the heat, then cook until golden, stirring occasionally for at least 10 minutes. Add the garlic and sweet potato to the pan, raise the heat to medium-high, and continue sautéing, stirring for 2 minutes. Add the cauliflower, almonds, raisins and ginger and cook until the almonds start to color, about 3 minutes. Add the chickpeas, paprika, coriander, cinnamon, turmeric, salt, stock, honey and lemon juice and cover the pan. Bring to a simmer, cover, and simmer for 10 minutes.
  2. When the vegetables in the tagine are tender, remove from heat. Serve over couscous or rice, for a gluten-free option.

Serving Suggestion

Serve over couscous or rice, for a full, one plate meal.

Nutritional Information

420 calories, 18 g. fat, 0 mg. cholesterol, 600 mg. sodium, 61 g. carbohydrate, 13 g. fiber , 13 g. protein