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Detox Chickpea Tagine

Serves 4.


    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.



    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.


    Detox Chickpea Tagine


    • 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


    Per serving:

    • calories410
    • protein14g
    • fat11g
      • saturated fat1g
      • trans fat0g
    • carbohydrates66g
      • sugars12g
      • fibre13g
    • 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, 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.


    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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    This recipe is part of the Beauty From Within collection.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.