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Dec 2, 2015

Root Vegetable and Chickpea Tagine

Ingredients

 
Roma tomatoes, diced
medium
parsnips, medium roll cut
medium
carrots, medium roll cut
medium
onion, medium dice
cup
chickpeas, dried
inch
kombu
1⁄2 cup
dried apricots, diced
tbsp
ginger, diced
tbsp
garlic, diced
tsp
cinnamon, ground
tsp
cumin, ground
tsp
coriander, ground
1⁄2 tsp
cayenne
tsp
salt
1⁄2 tsp
pepper
tbsp
red wine
32 oz
vegetable stock (such as Pacific Brand low-sodium)
1⁄2 cup
cilantro
1⁄4 cup
orange juice
1⁄2 cup
almonds, slivered (for garnish)

Instructions

Place all ingredients except for the cilantro, orange juice and almonds in a 4-quart crockpot, and cook on high for eight hours. Before serving, add in cilantro and orange juice. Serve in bowls over quinoa, rice or with a whole grain bread, and top each bowl with 2 tablespoons of silvered almonds.