Chickpea Tagine

Chickpea Tagine

Ready in 40 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 11, 2017.

With pumpkin, quinoa and tahini yoghurt.


Ingredients

PRESERVED LEMON CAULIFLOWER QUINOA

  • ½ pack sliced almonds
  • 50g quinoa
  • ¼ head cauliflower
  • 1 wedge preserved lemon

CHICKPEA TAGINE

  • ½ teaspoon oil
  • ½ cup thinly sliced leek
  • 1 clove garlic, finely chopped
  • 1½ teaspoons finely grated ginger
  • ½ teaspoon salt
  • 2¼ teaspoons tagine spice mix
  • 100g peeled pumpkin, diced 1cm
  • 1¼ cup chopped tomatoes
  • 1 can chickpeas, drained and rinsed
  • ½ cup water
  • ½ bag baby spinach leaves

TAHINI YOGHURT

  • ½ punnet natural yoghurt
  • ½ teaspoon tahini paste
  • 1 tablespoon chopped coriander leaves and stalks

TO SERVE

  • ½ pack sliced almonds
  • 2 tablespoons chopped coriander leaves and stalks

Steps

  1. a medium pot of salted water to the boil.
  2. Heat a medium, dry pot on medium heat. Toast both measures of almonds for 1–2 minutes, until golden brown, shaking pan often to ensure even browning. Transfer to a small bowl and wipe pot clean with paper towel. Return pot to medium heat.
  3. Add oil to pot and cook leek, garlic, ginger and salt with a splash of water for about 2 minutes, stirring, until soft. Add tagine spice mix and cook, stirring constantly for a further 30 seconds, until fragrant. Add pumpkin, canned tomatoes, chickpeas and water. Bring to a simmer, reduce heat to low-medium and simmer for 18-20 minutes, until pumpkin is cooked through. If your tagine starts to dry out at any time, add 1-2 tablespoons of water.
  4. While tagine is cooking, cook quinoa in pot of boiling water for 15 minutes. Cut cauliflower into large florets and grate until you have about 2 cups worth, then finely dice any small bits that are hard to grate. Add cauliflower to quinoa in last 1-2 minutes of cook time and cook a further 1-2 minutes, until cauliflower and quinoa are tender. Drain well.
  5. In a small bowl, combine all tahini yoghurt ingredients, season and mix well. When pumpkin is tender, season cooked tagine to taste and stir through spinach.
  6. Remove pith and flesh from preserved lemon (discard) and very finely dice skin. Add to drained quinoa mixture, along with half the toasted almonds. Toss to combine and season to taste.
  7. Divide preserved lemon cauliflower quinoa between plates and top with chickpea tagine. Dollop over tahini yoghurt and sprinkle over remaining toasted almonds and coriander.

Nutritional Information

Energy 1746 kj
417 kcal
Protein 22.6g
Carbohydrate 43.4g
Fat 15.6g