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Detox Chickpea Tagine

Serves 4 | Ready in 45 minutes

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    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.

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    Detox Chickpea Tagine

    Ingredients

    • 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

    Nutrition

    Per serving:

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

    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.

    02

    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

    03

    20 minutes.

    04

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

    05

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

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