8K Views 13 years ago

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

Name: Chickpea, Sweet Potato, Kale, Dried Fruit and Cashew Tagine [Vegan]
Yield: servings
Cuisine: NO info

Chickpea-Sweet-Potato-Kale-Green-Olive-Dried-Fruit-and-Cashew-Tagine

Discover more recipes with these ingredients

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

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.

Ingredients You Need for Chickpea, Sweet Potato, Kale, Dried Fruit and Cashew Tagine [Vegan]

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

Order with Instacart Download Our App

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

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