CHICKPEA & ROASTED VEG TAGINE
This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.
- Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.
Nutrition Facts : Calories 241 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.36 milligram of sodium
CHICKEN TAGINE WITH PEPPERS AND CHICKPEAS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place tagine base on stovetop, add oil and turn heat to medium. Dry chicken pieces, place on tagine base and sauté until lightly browned on both sides. Remove to a platter and season with salt and pepper.
- Lower heat and add onion and garlic. Sauté until starting to soften, add diced pepper and sauté a few minutes longer. Stir in cumin and paprika. Add stock and stir. Stir in tomato paste and cayenne to taste. Mixture should be somewhat spicy.
- Return chicken to tagine, baste with sauce and add chickpeas and lemon juice. Place tagine lid on top and cook over lowest possible heat about 40 minutes, until chicken is cooked through. Taste sauce and add salt and pepper if needed. Scatter cilantro over top. Serve from tagine.
Nutrition Facts : @context http, Calories 650, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 43 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 884 milligrams, Sugar 5 grams, TransFat 0 grams
THE BEST DRY-ROASTED CHICKPEA RECIPE
This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!
Provided by thefmw
Categories Appetizers and Snacks Beans and Peas
Time 54m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread garbanzo beans in a baking dish and pat dry with a paper towel.
- Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
- Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
Nutrition Facts : Calories 105 calories, Carbohydrate 16 g, Fat 3.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 354.8 mg
CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES
This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.
Provided by Melissa Clark
Categories dinner, weeknight, grains and rice, salads and dressings, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
- In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
- On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
- Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
- While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
- Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.
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CHICKPEA TAGINE RECIPE - CHRISTINE MANFIELD - FOOD & WINE
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5/5 (279)Total Time 1 hr 40 mins
- In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, 45 minutes. Drain.
- In a deep skillet, cook the onion and garlic in the butter and oil over moderate heat until golden, 8 minutes. Add the cumin, cinnamon stick and crushed red pepper and cook for 2 minutes. Add the saffron water, chickpeas, squash, potatoes, tomatoes, the quart of water and a large pinch of salt; bring to a boil, then simmer until the squash and potatoes are tender, 30 minutes.
- Add the zucchini and the preserved lemon; simmer until the zucchini is tender, 5 minutes. Discard the cinnamon stick. Season the tagine with salt and pepper and stir in the cilantro. Serve in bowls with yogurt and harissa.
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17 MOROCCAN TAGINE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
4.2/5 (5)Published Apr 22, 2022Category Recipe Roundup
- Moroccan Chicken Tagine. This Moroccan chicken is braised with olives, garlic, onion, spices, and lemon. The mix of spices and lemon gives the chicken a fragrant aroma and an otherworldly flavor.
- Moroccan Vegetable Tagine. To me, the true mark of a great cuisine is the ability to make vegetables irresistible. Morocco manages just that and exceeds expectations.
- Lamb Tagine. Lamb pieces are marinated for 8 hours in a Moroccan spice blend. Then, they’re braised for 2 hours in a tomato-based broth flavored with garlic, ginger, lemon, and honey.
- Easy Beef Tagine. Here’s a simple beef tagine recipe anybody could pull off easily. There are relatively fewer ingredients in this recipe. Aside from the saffron, they’re all pretty common pantry staples.
- Seafood Tagine. Seafood lovers, I see you, and this tagine is especially for you. It all starts with a spice paste made of garlic, cumin, paprika, coriander, and lemon juice.
- Moroccan Fish Tagine. Fish fillets and chickpeas swim in a zesty tomato sauce flavored with sauteed onions, peppers, and spices. The spices include the usual suspects of paprika, cumin, turmeric, and coriander.
- Shrimp and Vegetable Tagine With Preserved Lemon. This shrimp and vegetable tagine has a wonderful blend of spices and citrus. It not only tastes phenomenal but smells heavenly, too.
- North African Style Tofu Tagine. Thanks to this recipe, those on a plant-based diet also get to experience a sumptuous tagine meal. This tagine is packed with crispy tofu squares and earthy mushrooms flavored with fragrant spices and cooked in a thick tomato broth.
- Super Easy Pork Tagine. Pork cutlets are braised in sauteed onions, apples, spices, and lemon in this wildly flavor-packed tagine. The roster of ingredients is very short, but it does require one ingredient you won’t find in your local grocery: ras el hanout.
- Moroccan Eggplant Chickpea Tagine. This tagine features chickpeas and caramelized eggplant slow-cooked in a luscious tomato broth. It makes for a fantastic entree or a vegetarian side dish.
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