Moroccan Chick Pea Tagine with Greens

By January 19, 2013 November 3rd, 2015 Beans, Dinner, Gluten Free, greens, Legumes, Main Dish, Recipes, Vegan, Vegetables, Vegetarian

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

2 servings

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.



One Comment

  • kirsten says:

    I made this dish during the winter cleanse even though I was a bit sceptical regarding the raisins in the recipe. In the end, I had to force myself not to eat both (very generous) servings in one sitting! My apologies for doubting you on this one, Ingrid! Yet another top notch dish to add to the collection. Thank you.

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