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Kitchen Notebook

July 17, 2017

Chickpea Zucchini Tagine

90 Mins

Serves 2

Ingredients:

  • 2 cups Chickpeas, soaked overnight
  • 2 medium Zucchini, cut into 1/2 inch half-moons
  • 1 bunch Carrots, cut into 1/4 inch rounds
  • 2 Tbsp. Dill, minced
  • 1/4 cup Olive Oil
  • 1 Tbsp. Tomato Paste
  • 1 tsp. Salt
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Cayenne
  • 1 tsp. ground Cumin

  

Bring a medium pot of water to a boil. Add soaked chickpeas and lower to a simmer. Cook for 1 hour; then drain.

Heat the oil in a large skillet over a medium-high heat. Add zucchini and carrots and sauté until tender. Add all of the remaining ingredients (chickpeas, salt, cinnamon, cumin, cayenne, tomato paste and lemon juice). Add 1/2  cup water and mix thoroughly. Bring to a simmer, reduce heat to low, cover and cook for 10 minutes. Season with salt and pepper and more spices, if desired. Divide between two plates and top with a good amount of minced dill.


90 Mins Chickpeas Dill Dinner Summer Tagine Veg vegan Zucchini

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90 Mins Chickpeas Dill Dinner Summer Tagine Veg vegan Zucchini


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