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Chickpea and Vegetable Tagine

Photo: Brian Woodcock; Styling: Lindsey Lower
Yield Serves 4 (serving size: 1/2 cup quinoa and 1 cup zucchini mixture)
This simple stew, boldly flavored with exotic spices and packed with vegetables, is endlessly adaptable. You can try it any time of year with seasonal vegetables, adjusting the liquid and cooking time accordingly.

Ingredients

  • 1 cup water
  • 3/4 cup uncooked quinoa, rinsed and drained
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 4 garlic cloves, chopped
  • 3 cups Sun Gold or cherry tomatoes, halved
  • 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 278
  • fat 6.5 g
  • satfat 0.8 g
  • monofat 3 g
  • polyfat 1.6 g
  • protein 11 g
  • carbohydrate 46 g
  • fiber 8 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 271 mg
  • calcium 90 mg

How to Make It

  1. Bring 1 cup water, quinoa, and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed.

  2. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion to pan; sauté 4 minutes. Add cumin, coriander, cinnamon, turmeric, and garlic; cook 1 minute, stirring constantly. Add tomatoes; cook 2 minutes or until tomatoes begin to release their liquid. Add chickpeas and zucchini. Cover, reduce heat to medium, and cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper. Serve zucchini mixture with quinoa.