December 12, 2016

Chickpea Tagine with Buckwheat Pancakes

During the colder months, it's important to warm our bones with healing foods such as soups and stews. This one freezes well, so you can make a double batch to thaw and enjoy at a time when life is busy.

Take a moment to slow down and breathe in the fragrance of these spices as they cook. Native to North Africa, this spice blend and concomitant stew are a wonderful way to boost your immunity and strengthen your digestion while learning about the culinary traditions of another group of people.

Tagine refers to the earthernware pot in which this dish is traditionally cooked. Records of this dish date back to the 9th century CE.

Chickpea Tagine

You will need:
3 tablespoons olive oil
1 teaspoon each: cumin, coriander, turmeric, fenugreek
½ teaspoon each: cinnamon, cardamom, black pepper, salt
1 cup chopped onions
3 cloves garlic, minced
3 cups chicken or vegetable broth
1 15 ounce can chopped tomatoes
1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch pieces
1 15 ounce can no-salt-added garbanzo beans (also known as chickpeas), rinsed and drained OR 2 cups cooked chickpeas
1 tablespoon lemon juice

Heat olive oil in a soup pot over medium heat until hot.
Add onion and cook about 5 minutes or until beginning to brown and stick to the pan.
Add garlic and cook until fragrant.

Stir in 1/3 cup broth and continue to cook 4 to 5 minutes longer or until very tender.

Stir in spices and tomatoes. Cook 1 minute, stirring.

Add remaining vegetable broth, sweet potato, garbanzo beans, and lemon juice.

Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer about 20 minutes or until sweet potato is tender.

Serve with buckwheat pancakes and parsley pistou if you like.

Savory Buckwheat Pancakes

Mix together:
¼ cup olive oil
1 cup buckwheat flour
½ teaspoon salt
1 cup water

Cook in an oiled skillet as you would pancakes. Serve with chickpea tagine.

Parsley Pistou

In a blender, combine:
2 cups flat leaf parsley, rinsed and de-stemmed
¼ cup olive oil
½ teaspoon salt
juice of 1 lemon
¼ cup water

Blend well and enjoy with tagine or as a spread on bread.

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