April 24th 2010

Chickpea Tagine with Minted Quinoa

The warmer weather and longer days often lend itself to enjoying lighter dishes, too. With the recent celebration of Earth Day’s 40th Anniversary, a vegan dish is the perfect option. Protein-rich chickpeas and quinoa are paired with fresh flavours for an outstanding main dish that’s easy to prepare.

Chickpea Tagine with Minted Quinoa

(recipe (c)2009 Laurie Sadowski)

A twist on a classic tagine, using fresh fruits instead of dried. The minted quinoa is simple yet delicious, and a perfect companion to this easy dish.

For the tagine:

  • 1 Tbsp. (15 ml) canola oil
  • 1 large onion, peeled and chopped
  • 1 tsp. (5 g) cumin seed
  • 1 1/2 tsp. (7 g) ground coriander
  • 1 1/2 tsp. (7 g) turmeric
  • 1 tsp. (5 g) paprika
  • 3/4 tsp. (4 g) ground cinnamon
  • 3 cloves garlic, finely chopped
  • 1 Tbsp. (15 g) freshly grated ginger
  • 2 1/2-inch (6 cm) slices lemon
  • 1 medium head cauliflower, florets in medium-sized pieces
  • 1/2 cup (125 g) blueberries
  • 4 apricots, quartered and stones removed
  • 3 medium tomatoes, chopped
  • 1 (15oz/425g) can chickpeas
  • 1 Tbsp. (15 ml) tomato paste
  • salt and fresh ground pepper to taste
  • 1/4 cup (60 g) chopped almonds, toasted

For the quinoa:

  • 2 cups (500 ml) water
  • 1 cup (250 ml) quinoa
  • 1 Tbsp. (15 g) chopped fresh mint
  • 1 wedge lemon
  • salt and fresh ground pepper to taste

In a large saucepan, heat oil over medium heat. Add onions, and sauté until translucent, about five minutes. Add spices, stirring frequently, about one minute, until fragrant. Add a splash of water if it is getting a little dry, then stir in garlic, ginger and lemon mixing well until very aromatic, about another minute.

Reduce heat and add cauliflower then cover, letting cook about eight minutes until softened. Add blueberries, apricots, tomatoes, chickpeas and stir. Cover and cook for about three more minutes.

Remove lid and add tomato paste, stirring until well-blended. Let cook, uncovered until thickened, about five minutes.

Serve tagine with quinoa, and garnish with toasted almonds.

For the quinoa, cook according to package directions. After it is finished, remove lid and fluff with a fork. Squeeze lemon juice and mix in fresh mint, adding salt and fresh ground pepper to taste. Cover, and let stand another five minutes.

Makes six to eight servings.

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Andrew loves art and design, and pursues his studies in his final year at the Ontario College of Art and Design. He loves seeking out new artists and giving them their dues, and in his spare time, focuses on his own abstract sculpture.