Chickpea And Roasted Red Pepper Pantry Tagine Recipes

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CHICKPEA AND ROASTED RED PEPPER PANTRY TAGINE

Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

Provided by Anna Stockwell

Categories     Cumin     Garlic     Cinnamon     Currant     Chickpea     Pepper     Couscous     Vinegar     Pistachio

Yield 4 servings

Number Of Ingredients 13



Chickpea and Roasted Red Pepper Pantry Tagine image

Steps:

  • Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.
  • Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
  • Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
  • Divide couscous among plates. Spoon tagine over and top with pistachios.

2 Tbsp. extra-virgin olive oil
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. ground cinnamon
1 tsp. ground turmeric
1/2 tsp. cayenne pepper
1 1/4 tsp. kosher salt, divided
1 (14-oz.) can chickpeas, drained, rinsed
1 (12-oz.) jar roasted red peppers, cut into 1"-2" pieces
1/2 cup dried currants (about 2.5 oz.)
1 tsp. apple cider vinegar
1 cup couscous
1/4 cup roasted, salted pistachios (about 1.5 oz.), coarsely chopped

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



Chickpea & roasted veg tagine image

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

350g new potatoes , halved
1 fennel bulb , trimmed and cut into chunky batons
1 medium carrot , cut into chunks
1 red or yellow pepper , deseeded and cut into chunks
1 large red onion , cut into chunks
4 tbsp rapeseed or extra-virgin olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds, crushed
3 garlic cloves , chopped
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
250ml red wine
zest and juice 1 orange
1 cinnamon stick
8 prunes , halved
couscous and toasted flaked almonds, to serve (optional)

CHICKPEA & RED PEPPER DIP

A fresh and healthy chickpea & red pepper dip for entertaining

Provided by Merrilees Parker

Categories     Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 5m

Number Of Ingredients 7



Chickpea & red pepper dip image

Steps:

  • Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

Nutrition Facts : Calories 223 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

390g can chickpeas , drained and rinsed
1 garlic clove , crushed
4 tbsp extra-virgin olive oil
squeeze lemon juice
2 roasted, deseeded red peppers , chopped (from a jar is fine)
small handful chopped fresh coriander
toasted pitta bread , to serve

SPICY CHICKPEA TAGINE

This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.

Provided by Heather

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 40m

Yield 4

Number Of Ingredients 15



Spicy Chickpea Tagine image

Steps:

  • Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
  • Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
  • Serve tagine with lemon wedges and cilantro.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g

1 tablespoon olive oil
2 onions, minced
4 cloves garlic, minced
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 ½ teaspoons agave nectar
2 tablespoons water, or as needed
3 carrots, cut into 1/4-inch slices
¼ teaspoon salt
2 (14 ounce) cans chickpeas (garbanzo beans), drained and rinsed
4 lemon wedges
4 sprigs fresh cilantro, or as desired

INDIAN-SPICED CHICKPEAS AND RED PEPPERS

Make and share this Indian-Spiced Chickpeas and Red Peppers recipe from Food.com.

Provided by evelynathens

Categories     Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Indian-Spiced Chickpeas and Red Peppers image

Steps:

  • Drain chickpeas, reserving 1 cup of liquid.
  • In a blender of food processor, puree 1 cup of chickpeas with reserved liquid until smooth.
  • Heat olive oil in large skillet.
  • Add onion and garlic and cook over moderately-high heat, stirring frequently, until onion is translucent and garlic is golden, 2-3 minutes.
  • Stir in turmeric.
  • Add chickpea puree, bell peppers and jalapenos and season with 1 tsp salt.
  • Reduce heat to low and simmer, covered, for 5 minutes.
  • Add remaining chickpeas, cover and simmer until the peppers are just tender, about 5 minutes longer.
  • If stew is too thick, thin with a little water.

Nutrition Facts : Calories 321.7, Fat 9.2, SaturatedFat 1.2, Sodium 1123.5, Carbohydrate 51.7, Fiber 10.5, Sugar 5.3, Protein 10.5

3 cups canned chickpeas, in their liquid
2 tablespoons olive oil
1 large onion, finely chopped
6 cloves garlic, peeled
1 teaspoon turmeric
2 large red bell peppers, cut into 2 by 1 inch strips
2 medium jalapenos, seeded and minced
1 teaspoon salt, to taste

CHICKEN TAGINE WITH PEPPERS AND CHICKPEAS

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14



Chicken Tagine With Peppers and Chickpeas image

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

2 tablespoons extra virgin olive oil
1 chicken, cut in 8 pieces, backbone removed (discard or save for stock)
Salt and freshly ground black pepper
1 cup chopped onion
3 cloves garlic, sliced thinly
1 red bell pepper, cored, seeded, diced
1 teaspoon ground cumin
1/2 teaspoon Spanish smoked paprika
1/2 cup chicken stock
1 tablespoon tomato paste
Large pinch cayenne, or to taste
2/3 cups cooked chickpeas, rinsed if canned
Juice of 1/2 lemon
1 tablespoon minced cilantro leaves

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