More and more people are choosing to go meatless for one or more meals per week. The experts are suggesting this for health reasons and to decrease your carbon foot print. I love veggies and find myself making more and more meatless meals. This recipe for Chickpea Tagine comes from Fitness magazine. As you can see in the pictures below, I find recipes that I like, cut them out, and put them into a notebook. I have never made this recipe, but it looks colorful and delish!
The first step was chopping…chopping…and more chopping.
I had company in the kitchen.
But she didn’t prove to be much help! At least she didn’t sit on top of the recipe this time.
After heating the oil, I added the red onion, carrots, butternut squash and spices. I did not find the Harissa Paste, so I just omitted it. And I accidentally added extra turmeric.
Add the tomatoes, zucchini, and apricots. I found turkish apricots at the Whole Foods. They were so good! Not as sweet as your typical dried apricots and perfect for this recipe. Add a little water and then simmer 20 minutes. Look at the beautiful colors!
Then add the chickpeas and lemon juice. Stir and heat for another 10 minutes.
I seasoned the dish with some extra Saigon Cinnamon. The tagine smells amazing and tastes wonderful! The butternut squash is a fun addition. It adds nice texture along with the good taste.
The tagine is shown served over couscous but any whole grains (quinoa, barley, brown rice) will do. Enjoy the unique flavors and the exciting colors of this dish. Plus, it is easy to make and 4 servings is 4 week night dinners (or lunches).