Chickpea & Veggie Tagine

Chickpea & Veggie Tagine.png

INGREDIENTS:

  • 2 bsp avocado oil or veggie broth

  • 1 medium - large zucchini, cubed

  • 1 large red pepper, pitted and diced

  • 1 cup bella mushrooms, sliced or quartered

  • 1 sweet or red onion, diced

  • 2 tsp - 1 tbsp Thai red curry paste

  • 1 tsp raw honey/maple syrup

  • 1 tbsp ginger root, zested or finely grated

  • 3 cloves of garlic, crushed

  • 1 piece of cinnamon bark

  • 1 heaped cup home cooked chickpeas or 1 can chickpeas, BPA free

  • 1 can chopped tomatoes, BPA free

  • 1 & 1/2 cup veggie broth

  • Handful of cilantro or parsley, finely chopped

  • 1 bay leaf

  • 6 dates

METHOD:

  1. Heat the oil or broth

  2. Add onions and garlic and sauté for 3-5 minutes over medium heat

  3. Stir in Thai red curry paste and ginger root and cook for 2 minutes

  4. Add the red pepper, zucchini and mushrooms and cook for 5 minutes

  5. Add the chickpeas, canned tomato, cinnamon stick, dates, broth, and bay leaf and simmer for 15 minutes

  6. Season with a little chili garlic salt or Himalayan pink salt, garlic and herb spice, and crushed black pepper to taste

  7. Serve over brown/wild rice, millet, or quinoa

  8. Top with chopped parsley/cilantro and diced avocado with a fresh squeeze of lemon