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Chickpea, Sweet Potato, Kale, Dried Fruit and Cashew Tagine [Vegan]

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From grains and legumes to veggies, fruits, herbs, nuts and seeds, this spicy Moroccan melange is a world of healthful flavors all simply cooked together in one melting pot. If you have a ceramic tagine, by all means use it for an authentic and impressive presentation.

Chickpea, Sweet Potato, Kale, Dried Fruit and Cashew Tagine [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • Pinch sea salt
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ground ginger
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1 medium sweet potato, peeled, and diced
  • 1-15 ounce can crushed tomatoes
  • 2-15 ounce cans chick peas, rinsed and drained
  • 1 1/4 cups vegetable broth (+ up to 1 additional cup if desired)
  • 8 cups coarsely chopped kale (remove thick stems before chopping)
  • 1/3 cup pitted dates, halved
  • 1/3 cup mini pitted dried plums (prunes), halved
  • 1/3 cup dried figs, stemmed and halved
  • 1 cup pitted oil-cured green olives, halved lengthwise (I like a spicy oil-cured green olive I find on the olive bar at our local Kroger)
  • 1/4 cup fresh lemon juice
  • Optional: 1 tablespoon pomegranate molasses
  • 1/2 cup roasted and lightly salted cashew halves and pieces
  • 1/2 cup fresh chopped cilantro
  • Freshly ground black pepper to taste
  • Accompaniment: 2 cups prepared cous-cous and a sprinkling of roasted pumpkin seeds

Preparation

  1. Heat oil in a 6-quart Dutch oven or large, heavy pot over medium heat.
  2. Add onion and salt and cook 10 minutes or until the onion is starting to brown, stirring often.
  3. Stir in garlic and all spices and saute 30 seconds.
  4. Add sweet potato, tomatoes, chickpeas and 1/4 cup vegetable broth, and simmer 10 minutes.
  5. Add kale and additional cup of vegetable broth, and simmer about 5 minutes or until wilted.
  6. Add dried fruit and olives, and simmer 10 more minutes or until sweet potato is tender and flavors are married, adding an additional cup of vegetable broth if desired.
  7. Stir in lemon juice, optional pomegranate molasses, cashews, and cilantro.
  8. Check seasoning, and add additional salt and pepper, if desired.
  9. Serve over cous-cous garnished with roasted pumpkin seeds if desired.

Notes

The word "tagine" is like "casserole" in that it can refer to both the food item and the dish in which it is cooked.

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AUTHOR & RECIPE DETAILS


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Firstly, how dare you? But if I must, as a yogini, I find myself often pondering life and the cycle it follows for all of us. We're all interconnected. For example, when I see a squirrel happily scampering up a tree, a chain reaction begins in me that causes me to lose my ever loving mind. But then, you throw me a ball, and I'm like OMG! You see? Connections. Bottom line, I hold degrees in cuddling and belly rubs from UC BARKley and HOWLvard respectively, which makes me an expert in being the happiest being ever. I run a tight ship here and only offer kisses and snuggles to those that help my fellow furry-bottomed soldiers out on the field. Namaste.


 

 

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