Sweet Potato and ChickPea Tagine
Submitted by: LEE

Edit Recipe! Ingredients

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1 tsp coriander seeds
1 tsp cumin seeds
1/4 tsp black peppercorns
1/4 teaspoon crushed red chile flakes
1/2 tsp ground cinnamon
1/2 medium white onion chopped
3 cloves garlic, finely chopped
2 2/3 cup low sodium vegetable broth (divided)
3 TB Tomato paste
1 large sweet potato, peeled and cut into 1/2 inch pieces
15 oz can of garbanzo beans, rinsed and drained
1/2 cup pitted green olives, chopped
1 TB lemon juice
2 tsp lemon zest
1/2 cup golden raisins
3 TB fresh parsley chopped
2 TB fresh cilantro chopped
4 cups cooked couscous
1 lemon cut into 4 wedges



Directions

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1) Large skillet, toast coriander seeds, cumin seeds, peppercorns, red chile flakes, and cinnamon over medium heat until fragrant (about 4 minutes). Transfer to a spice grinder or mortar and pestle and grind to powder. Set aside.

2) Heat large skillet over medium heat until hot. Add onion and cook about 5 minutes. Add garlic and cook another minute. Stir in 1/3 cup of vegetable broth and cook until tender (4 or 5 more minutes).

3) Stir in spice mixture and tomato paste. Cook another minute.

4) Add remaining vegetable broth (2 1/3 cups), potato, garbanzo beans, lemon zest, lemon juice, raisins, olives.

5) Bring to boil over medium heat. Reduce heat to low. Cover and simmer until potato is tender. About 20 minutes.

6) Stir in parsley and cilantro

7) Serve over couscous with lemon wedges.



Comments

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Serves 4, 460 calories per serving, 5g fat, 96g carbs, 16g fiber, 15g protein
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