I doubled the cauliflower (the original had only 2 cups) in this recipe from Kripalu Center for Yoga and Health’s Seasonal Menus: Summer 2010, by Deb Morgan. It combined beautifully with Quinoa with Latin Flavors and Roasted Romano Beans for dinner last night.
Moroccan Chickpea Tagine
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon cumin seed
1 teaspoon cinnamon
pinch cayenne pepper
1/2 teaspoon paprika
1 large onion, medium diced
1 tablespoon tomato paste
splash red wine, water, vegetable broth
4 cups small cauliflower florets
1/2 large red bell pepper, medium diced 2 stalks celery, medium diced
1 small carrot, medium diced
1 1/2 cups cooked chickpeas
1/4 cup golden raisins
1 small zucchini, sliced in half-moons
1 1/2 teaspoons salt
1 1/2 cups vegetable stock
1/4 cup toasted slivered almonds
splash lemon juice
4 lemon wedges
Procedure
1 Heat the oil in a large sauté pan over medium heat. Add the garlic, ginger, cumin, cinnamon, cayenne, and paprika and stir until the spices release their fragrance. Add the onion and sauté until it is thickened and slightly browned. Whisk in the splash of wine, water, or stock and stir until all browned bits have been released from the bottom of the pan.
2 Turn the heat up to medium-high and add in the cauliflower, peppers, celery, carrot, chickpeas, and raisins. Add salt and vegetable stock and simmer until the vegetables are just tender. Add the zucchini and continue to cook until the zucchini is just tender, stirring occasionally. Splash with a squeeze of lemon and stir in the toasted almonds. Serve hot with lemon wedges.
Servings: 4
Nutrition (per serving): 360.5 calories; 31% calories from fat; 13.2g total fat; 0.9mg cholesterol; 1833.2mg sodium; 958.0mg potassium; 55.5g carbohydrates; 11.5g fiber; 12.2g sugar; 43.9g net carbs; 11.4g protein.
Author: Deb Morgan
Source: Kripalu Seasonal Menus