Have you picked up a copy of Dr. Michael Greger's The How Not to Die Cookbook yet? It's filled with hearty, healthy recipes like this one for chickpea and vegetable tagine that can help you stick to a plant-based plan. We served ours over Toasted Quinoa for a little extra flavor, texture and protein.
Makes four (1 & 1/4 cup servings)
- 1 red onion, chopped
- 1 carrot, chopped
- 1 green bell pepper, seeded and chopped
- 1 garlic clove, minced
- 1 & 1/2 tsp minced fresh ginger
- 2 Tbs jarred tomato paste
- 1/4 tsp ground cinnamon
- 1/4 tsp smoked paprika*
- 1 & 1/4-inch piece fresh turmeric, grated (or 1/4 tsp ground)
- 1/8 - 1/4 tsp cayenne pepper, or to taste
- 2 cups vegetable broth
- 1 cup green beans, cut into 1-inch
- 2 cups dried mushrooms
- 1 & 1/2 cups cooked or 1 (15.5 oz) BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed
- 2 Tbs minced fresh cilantro or parsley
- 2 tsp blended peeled lemon
- 1 Tbs raisins or minced dried apricot
- 1 cup dry I Heart Keenwah Toasted Quinoa, prepared as directed on package
*Ravi's new favorite ingredient for adding depth of flavor to any recipe.
- Heat 1/4 cup of water in a large saucepan over medium heat. Add the onion, carrot, and bell pepper.
- Cover and cook for 5 minutes.
- Stir in the garlic, ginger, tomato paste, cinnamon, cumin, paprika, turmeric, and cayenne.
- Add the broth, green beans, mushrooms, and chickpeas, bring to a boil.
- Reduce heat to low and simmer until the vegetables are tender. About 20 minutes.
- Prepare the Toasted Quinoa as directed on package.
- Stir the cilantro, lemon and raisins into the vegetable mixture and cook 5 minutes longer.
- Taste to adjust seasonings, and serve hot over 1/2 cup of cooked Toasted Quinoa.