Hey there! Today I want to share one of my favorite recipes: Chickpea Tagine. This dish is not only delicious, but it’s also healthy and perfect for those busy days when you don’t have time to cook.
Tagine is a type of dish that originated in Morocco. It is named after the clay pot in which it is traditionally cooked, also called a tagine. The pot has a cone-shaped lid that helps to trap steam and moisture, which helps to cook the ingredients evenly and creates a tender, flavorful dish.
Tagine dishes typically consist of a combination of meat, vegetables, and spices, such as cumin, coriander, and turmeric. It is often served with couscous or bread and is a staple in the Moroccan diet.
In recent years, tagine has become popular in other parts of the world and can now be found on menus in many restaurants. It has also been adapted to suit different dietary needs, such as vegetarian and vegan options like this one!
It is also gluten-free and dairy-free, which means it’s perfect for almost anyone with dietary restrictions. It’s packed with vegetables and spices, which are great for your overall health.
The chickpeas provide plenty of protein and fiber, while the vegetables add a variety of nutrients. Plus, the spices used in this dish give it a wonderful flavor that will leave you feeling satisfied.
You can serve the tagine over steaming couscous or red quinoa or simply enjoy it on its own. I like sprinkling slivered almonds and a few chives on top to bring out the flavor.
I highly recommend Chickpea Tagine to anyone looking for an easy freezer meal that is both delicious and healthy. Tagine is a delicious and flavorful dish perfect for those who love bold and exotic flavors. If you haven’t tried it yet, give it a try!
- 1.9998 can (15 oz per can) chickpeas
- 1.9998 can (14.5 oz per can) diced tomatoes
- 1.0002 yellow onion large-sized, chopped
- 1.9998 carrots peeled and chopped
- 1.0002 cup vegetable broth
- 0.2502 cup tomato paste
- 0.2502 cup extra virgin olive oil
- 3 tbsp honey
- 1.0002 tbsp garlic powder
- 1.0002 tsp ground turmeric
- 1.0002 tsp ground ginger
- 1.0002 tsp ground coriander ground
- 1.9998 tsp ground cumin ground
- 0.4998 tsp cayenne pepper
- 1.0002 tsp salt
- 0.2502 tsp ground cinnamon ground
- 0.2502 tsp black pepper
- 0.2502 cup fresh parsley (added on day of cooking) chopped
- 1.0002 tbsp cornstarch (added on day of cooking)
1) Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all ingredients except for parsley and cornstarch to your freezer bag. Stir gently to combine.
3) Remove air, seal and freeze.
Crockpot Instructions
-Thaw the freezer meal overnight in the fridge.
-Transfer contents into Crockpot.
-From thawed, cook on high for 3-4 hours.
-Add cornstarch at the last 5 minutes, then stir in chopped parsley.
Instant Pot Instructions
-From frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Pressure cook for 8 minutes on high then allow 10 minutes for natural release.
-From thawed, pressure cook for 5 minutes on high then allow 10 minutes for natural release.
-Return to sauté and toss in cornstarch and parsley. Cook for a few minutes until desired consistency.
TIP: Serve over steaming couscous or red quinoa and heighten the flavor to its fullest by sprinkling with slivered almonds and a few chives. The perfect vegetarian entrée!
We have tested this recipe for a serving size of 6. If you are cooking for less than 6 people, decrease the amount of liquid and the cook time. If you are cooking for more than 6 people, increase the amount of liquid and the cook time. Do this and your meals will NEVER turn out dry or mushy. Happy Cooking!
