We just finished the Nourishing Foods Cleanse Winter Edition and this was one of the favorite recipes we all made on the cleanse. Each season we cleanse a different organ. This season was the colon so we brought in lots of fiber. This tasty dish has soluable and insoluable fiber, you need both.
A tagine is actually a unique type of ceramic or clay cookware that’s popular in North Africa. It is a circular shallow dish with a wide bottom, used for both cooking and serving . It is also the name of the exotic, spiced stew popular in Morocco which they cook in this pot. Simmering the vegetables in the spices creates a blend of flavors that are sweet and savory. I did not have a real tagine so I used a cast iron pan. I prefer the dish with more vegetables and less beans but you can add more beans if you prefer. It is not traditionally made with greens but I like to have greens as much as possible so I added them in. It is a nice addition. Give it a try and let me know what you think.
Moroccan Chick Pea Tagine with Greens
Gluten Free, Dairy Free, Vegan PRINT RECIPE
1 tsp ground cumin seeds
1 tsp ground coriander seeds
½ tsp red pepper flakes (adjust for your own taste)
1 tsp turmeric
1 tsp cinnamon
¼ tsp black pepper
½ tsp celtic sea salt
2 Tb olive oil or ghee
½ cup shallots sliced
4 cloves garlic chopped
2 Tb tomato paste
3 cups vegetable or chicken stock
2 cup carrots peeled and diced
1 cup turnips cut diced (buy small ones that are firm)
1 Tb lemon zest (organic )
½ cup green olives pitted and sliced
1 cup of organic canned chick peas rinsed and drained
¼ cup golden raisins
2 cups kale or Swiss chard chopped into bite size pieces
3 Tb parsley
1 Tb lemon juice
- Toast the cumin and coriander seeds for 1 minute in a dry pan. Grind if using whole seeds and measure. If using already ground spices roast for a minute. Then put the spices in a small bowl and mix with the turmeric, cinnamon, red pepper flakes, black pepper and sea salt.
- Heat a large cast iron pan or deep skillet. Add the oil, shallots and garlic. Cook on medium until the shallots begin to get soft about 3-4 minutes.
- Turn down the heat to low, add spices, tomato paste, stock, carrots, lemon zest, turnips and chick peas. Cover and simmer 10 minutes until the turnips are tender.
- Add the olives and raisins. Simmer for about 5 minutes to reduce the liquid.
- Add the kale or Swiss chard and simmer until greens are tender, 3 minutes.
- Add parsley and lemon juice. Cover and remove from the heat.
- Let sit for a few minutes to allow flavors to develop. Taste and adjust salt if needed.
- Serve in bowls by itself or with millet or quinoa when not on the cleanse.