alive logo

Detox Chickpea Tagine

Serves 4 | Ready in 45 minutes


    Detox Chickpea Tagine

    This glow-getting stew is the ultimate make-ahead lunch. It’s loaded with skin-supportive nutrients, such as beta-carotene, that are thought to promote a healthy complexion. This bowl gets a boost from a simple side of quinoa and a scattering of antioxidant-packed pomegranate seeds.


    Detox Chickpea Tagine


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


    Per serving:

    • calories410
    • protein14g
    • fat11g
    • carbs66g
      • sugar12g
      • fiber13g
    • sodium442mg



    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, until sweet potatoes are tender and stew is thick, about


    20 minutes.


    Stir in kale and lemon juice. Cook until kale is wilted and tender, about 3 minutes.


    To serve, add a bed of warm quinoa to 4 bowls, top with stew, and garnish with parsley and pomegranate seeds.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.