Vegan Recipes

Vegan Tagine

The Vegan Tagine with chickpeas is a delicious recipe. Furthermore, it is very yummy, and the taste of these chickpeas is flavorful. Moreover, warming from the inside out, this fragrant one-pot stew. Additionally, you would never guess that this nutrient-dense, vegan, and gluten-free dish has hearty, powerful tastes. It is based on plants and is good in flavor. Enjoy it with your family get-togethers.

Vegan Tagine

Ingredients:

  • Chickpeas: 15 oz.
  • Majdool dates: 3-6.
    Red bell pepper: 1.
  • Yellow onion: 1.
  • Salt.
  • Cinnamon stick: 1.
  • Extra virgin olive oil: 2 tbsp.
  • Lemon: 1.
  • Crushed tomatoes: 14.5 oz.
  • Vegetable broth: 2 cups.
  • Garlic cloves: 6
  • For spice mix:
  • Ground turmeric: 1/4 tsp.
  • Ground cloves: 1.
  • Cumin: 1/2 tsp.
  • Coriander: 1 tsp.
  • Handout: 1 tbsp.

Instructions:

  1. Set the roasting temperature to 375º/190ºF.
  2. Moreover, set up an oven rack to suit a simmering pan.
  3. Then, fire the two tablespoons of olive oil in a Dutch microwave on normal heat.
  4. Add the onions and then simmer gently, and then golden brown, for 7 to 8 minutes.
  5. Further, during this time, deglaze the pan with a splash of water to keep the onions from burning.
  6. Then, stirring constantly, sauté the bell pepper, garlic, and cinnamon stick for three minutes.
  7. To deglaze the saucepan and scrape off any browned pieces, then, pour in a small amount of the broth.
  8. Put the tomatoes, dates, bay leaves, squash, chickpeas, and then, the remaining broth together.
  9. After transferring, bake, covered, for 40 minutes, or until the sauce becomes thick and stew-like and the squash is soft.
  10. Then, prepare the yogurt sauce in the meantime (or prepare it a day or two in advance and store it in the fridge).
  11. In a bowl, mix the yogurt, and then put the coriander, and lemon juice.
  12. For the best flavor, let it cool for fifteen to twenty minutes.
  13. Add half of the peel and a single spoonful of lemon juice.
  14. Arrange in dishes and garnish with chopped parsley or cilantro, yogurt sauce, and extra virgin olive oil.

Notes:

If you’re not using a cinnamon stick, add one teaspoon more ground cinnamon to the spice mix. Moreover, dicing the squash thinly is essential to ensure it cooks through in the allocated amount of time. First, peel it. Further, ore, now place the squash upright on a cutting board and cut it into slabs from top to bottom using a big, sharp knife.

Storage information:

Keep it for almost three days in a sealed bag.

Nutritional facts:

Fat: 9 g.
Sugar: 24 g.
Carbohydrates: 71 g.
Calories: 422 kcal.
Sodium: 498 mg.
Calcium: 207 mg.

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