We are all adjusting to the COVID-19 pandemic and for most of us that means staying home and cooking at home. For those of you who are interested in fixing healthy meals for you and your family without meat – you’ve come to the right place! It’s been a while since I’ve posted – but I’ve been trying a bunch of new recipes that I’m anxious to share with others. We’ve been eating vegan for going on 3 years now – and have enjoyed many health benefits including a stronger immune system.
This delicious recipe from The How Not to Die Cookbook with recipes by Robin Robertson, uses 5 fresh vegetables, but you could use canned or frozen if you don’t have fresh. I served it over warm quinoa in bowls – but you could use brown, red or black rice. Just make sure to start cooking your grains before starting on the main entree. You could also substitute any veggies that you don’t have with some of your favorites.
- 1 red onion (I used a white onion)
- 1 carrot, chopped (you could use canned)
- 1 green bell pepper, seeded and chopped
- 1 garlic clove, minced (1/2 tsp)
- 1 1/2 tsp minced fresh ginger (I use ginger paste in a tube – found at Aldi)
- 2 Tbsp tomato paste
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 1/4 inch pie fresh turmeric, grated (or 1/4 tsp ground turmeric)
- 1/8 to 1/4 tsp cayenne pepper, or to taste
- 2 cups vegetable broth
- 1 cup green beans, cut into 1-inch pieces
- 2 cups diced mushrooms
- 1 1/2 cups cooked or 1 15.5 oz chickpeas (or garbanzo beans), drained and rinsed
- 2 Tbsp minced fresh cilantro or parsley (I used 2 tsp dried parsley)
- 2 tsp blended peeled lemon (I used lemon juice)
- 1 Tbsp raisins or minced dried apricot (optional – I did not use)
- Begin preparing quinoa, rice, or pasta (make enough for 4 servings)
- Heat 1/4 cup of water in a large saucepan over medium heat. Add the onion, carrot, and bell pepper. Cover and cook for 5 minutes – string often.
- Stir in the garlic, ginger, tomato paste, cinnamon, cumin, paprika, turmeric and cayenne.
- Add the broth, green beans, mushrooms and chickpeas and bring to a boil.
- Reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes (stir often).
- Stir in the cilantro, lemon and raisins (if using) and cook 5 minutes longer. Taste to adjust the seasonings and serve hot.
I will try my best to post more “Healthy at Home” recipes while we are in quarantine.
One thought on “Chickpea & Vegetable Tagine”
Thanks DeLynn. I’ll have to try this one, looks yummy😀