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Food

Detox Chickpea Tagine

Serves 4.

Written by
Detox Chickpea Tagine
This glow-getting stew makes the ultimate do-ahead lunch. It’s loaded with skin-supportive nutrients, such as beta carotene, that are thought to promote a healthy complexion. A complete meal in one, this bowl gets a boost from a simple side of quinoa and a scattering of antioxidant-packed pomegranate seeds. [callout]

Tip

Meat eaters can replace the chickpeas in the stew with boneless skinless chicken breasts, and spice lovers can add a kick with cayenne to taste. [/callout]

Ingredients

  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 2 medium sweet potatoes, peeled and cut into 1 in (2.5 cm) pieces
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 tsp (2 mL) fine-grain salt
  • 2 Tbsp (30 mL) tomato paste
  • 2 cups (500 mL) cooked chickpeas, drained and rinsed if canned
  • 2 1/2 cups (625 mL) low-sodium vegetable stock
  • 1 small bunch lacinato kale, de-stemmed and torn
  • 2 Tbsp (30 mL) lemon juice
  • 2 cups (500 mL) cooked quinoa, warm
  • 1/2 cup (125 mL) roughly chopped fresh parsley
  • 1/4 cup (60 mL) pomegranate seeds

Nutrition

Per serving:

  • calories 410
  • protein 14g
  • fat 11g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates 66g
    • sugars 12g
    • fibre 13g
  • sodium 442mg

Directions

01
In large pot, heat oil over medium. Add sweet potatoes, onion, garlic, cumin, coriander, cinnamon, and salt, and sauteu0301 until vegetables begin to soften, about 8 minutes. Stir in tomato paste, followed by chickpeas and stock. Bring mixture to a boil, reduce to a simmer, cover, and cook, stirring a few times, for 20 minutes, until sweet potatoes are tender and stew is thick. Stir in kale and lemon juice, cooking until kale is wilted and tender, about 3 minutes.
02
To serve, add a bed of warm quinoa to bowls, top with stew, and then garnish with parsley and pomegranate seeds.

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