I’m always in search for dishes packed with exotic spices and flavors–a simple spice can transform any dish. You can go from basic to something that really packs a punch in seconds!
What I love about Cooking Light’s Chickpea and Vegetable Tagine is that it combines spices that are all bold in their own way but work wonderful together. You start with a basic base, in this case quinoa, chickpeas, and zucchini, and dress it up–all it takes is a teaspoon of a certain spice.
- 1 cup water
- 3/4 c. uncooked quinoa, rinsed and drained
- 1/2 tsp. salt
- 1 tbsp. extra-virgin olive oil
- 1 1/2 c. chopped onion
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/2 tsp. turmeric
- 4 garlic cloves, chopped
- 3 cups Sun Gold or cherry tomatoes, halved
- 1 (15-ounce) can unsalted chickpeas, rinsed and drained
- 1 medium zucchini, halved lengthwise and thinly sliced
- 1/4 tsp.freshly ground black pepper
Start by bringing 1 cup water, quinoa, and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Then, cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Next, 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. Top the quinoa with the zucchini mixture and enjoy!
You can choose any vegetable you want for this dish as well as any base–try it with another grain such as brown rice or bulgar. You could even throw some spinach in there for that extra ‘green’ punch. I suggest checking out your local farmer’s market and pick a vegetable that catches your eye. Test it out and let me know what you think, but until next time, keep eating!