Moroccan Vegetable and Chickpea Tagine with Quinoa – A Healthy and Delicious Snack

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup diced bell peppers
• 1/2 cup chopped tomatoes
• 1/4 cup raisins
• 1/4 cup pine nuts, toasted
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Fresh cilantro, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer and drain.
2. In a medium saucepan, bring the vegetable broth to a boil. Add rinsed quinoa and reduce heat to low. Cover and cook for 15 minutes or until quinoa is cooked and fluffy. Remove from heat and let stand for 5 minutes. Fluff with a fork.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant, about 2 3 minutes.
4. Stir in chickpeas, carrots, zucchini, bell peppers, tomatoes, raisins, cumin, coriander, ginger, cinnamon, cloves, salt, and pepper. Cook for 5 minutes, or until vegetables are tender.
5. Serve tagine over cooked quinoa and garnish with fresh parsley and cilantro. Serve with lemon wedges on the side.

Chef’s Insight

Toasting the pine nuts and raisins before adding them to the tagine elevates the flavor profile of this dish.

Notes

For a vegan option, omit the raisins and use vegetable broth instead of chicken broth.