Sweet Potato and Chickpea Tagine
Main
Ingredients
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground cinnamon
1 cup chopped white onion
3 cloves garlic minced or pressed through a garlic press
2 2/3 cups low-sodium vegetable broth divided
3 tablespoons no-salt-added tomato paste
1 large sweet potato (about 1 pound) peeled and cut into 1/2-inch pieces
1 (15-ounce) can no-salt-added garbanzo beans (also known as chickpeas) rinsed and drained, or 2 cups cooked garbanzo beans
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/2 cup pitted green olives chopped
1/2 cup golden raisins
3 tablespoons fresh parsley leaves chopped
2 tablespoons fresh cilantro leaves chopped
4 cups cooked whole wheat couscous
1 lemon cut into 4 wedges
Description
Toasting the spices for this Moroccan-inspired dish enhances flavor and creates a fragrant meal.
Dairy Free [1]
Vegan [2]
Vegetarian [3]
High Fiber [4]
Directions
In a large skillet, toast coriander seeds, cumin seeds, peppercorns, crushed red pepper flakes and cinnamon over medium heat for 4 to 5 minutes or until fragrant.
Transfer to a spice grinder and grind to a powder. Set aside.
Heat a large high-sided skillet over medium heat until hot.
Add onion and cook about 5 minutes or until beginning to brown and stick to the pan.
Add garlic and cook until fragrant.
Stir in 1/3 cup vegetable broth and continue to cook 4 to 5 minutes longer or until very tender.
Stir in spice mixture and tomato paste; cook 1 minute, stirring.
Add remaining vegetable broth, potato, garbanzo beans, lemon juice and zest, olives and raisins.
Bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer about 20 minutes or until potato is tender.
Stir in parsley and cilantro. Serve over couscous with lemon wedges.
Nutrition
Per Serving:460 calories (50 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 250mg sodium, 96g carbohydrate (16g dietary fiber, 21g sugar), 15g protein