Carrot Chickpea Tagine with Cilantro Quinoa

Written by Brian Strauss.

Carrot Chickpea Tagine with Cilantro Quinoa2 Cups quinoa, rinsed (red or white)
6 cups low sodium vegetable broth
1/2 cup fresh cilantro chopped
1/4 cup olive oil
1 medium onion, chopped
3 tsp. ground cumin
1 1/2 tsp. cinnamon
1 tsp. coriander
6 medium carrots, sliced or cut into smaller squares
2 cans diced tomatoes with juice
2 cans chick peas, drained and rinsed
1/2 cup raisins (any variety or mixed)
1 package frozen small peas, thawed
In a medium sauce pan combine quinoa and 3 cups of vegetable broth. Bring to a boil, reduce heat to low and cover. Simmer for 10 to 12 minutes or until the liquid is absorbed. Remove from heat and let stand for a few minutes, than fluff with a fork and stir in cilantro. Simultaneously, n a large saucepan heat oil over low to medium heat. Once the oil has become hot add the onions and cook for 5 minutes or until soft. Add cinnamon, cumin and coriander, continue cooking and stirring for another couple of minutes. Stir in the carrots and tomatoes with the juice, chickpeas, raisins and remaining broth and bring to a boil.
Reduce heat to low, cover and allow to simmer, stirring occasionally for 15 minutes or until the carrots become tender. Stir in the peas and continue to simmer for just another minute. Serve carrot mixture over quinoa.
Serves 8
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