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Chickpea Tagine with Quinoa and Harissa ( Gluten-Free )

 

Chickpea tagineIngredients

2 tablespoons olive oil,
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons  Ras El Hanout seasoning
1 cinnamon stick
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can diced tomatoes
¾ cup dried apricots, halved
1 cup dates, pitted and halved
Kosher salt
Freshly ground black pepper
Juice of 1 lemon
1½ cups pre-rinsed quinoa
½ cup sliced almonds
½ cup flat leaf parsley, chopped
1 (4 ounce) jar diced pimentos, drained
2 teaspoons Spicley Oeganics Harissa seasoning

 

 

Directions

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 8 minutes. Add the garlic, cook for 30 seconds. Add the Ras El Hanout seasoning, cinnamon stick, chickpeas, tomatoes, apricots, dates, and ¼ cup of water. Stir, cover the pan, and simmer for 10 minutes. Taste for seasoning and add salt and pepper if desired. Prepare the quinoa by bringing 2¼ cups of water and ¾ teaspoon of salt to a boil. Add the quinoa, bring back to a boil, reduce the heat, cover the pan and cook for 15 minutes or until all the liquid has been absorbed and the quinoa is tender. Remove from the heat and let sit for 5 minutes. Fluff with a fork. Place the almonds in a dry skillet and toast until browned and fragrant, about 3 or 4 minutes. Stir the almonds into the quinoa. Prepare the harissa by blending the pimentos, 1 tablespoon olive oil, and the Harissa seasoning in a blender or small food processor until smooth. Serve the tagine over the quinoa garnished with parsley and a drizzle of harissa for those who like it hot!

Servings:

A gluten free recipe that serves 6.

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