Chickpea Tagine with Quinoa and Harissa
Spicely is excited to share this delicious recipe by guest blogger Carol Kicinski, of Simply Gluten Free Magazine. She crafted this delicious gluten-free version of Chickpea Tagine with Quinoa and Harissa.
Prep Time: 10 minutes
Total Cook Time: 55 minutes
Serves: 6
Ingredients
- 2 tablespoons olive oil, divided use
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons Organic Ras El Hanout Seasoning
- 1 Organic Cinnamon Stick
- 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 1 (15 ounce) can diced tomatoes
- 3/4 cup dried apricots, halved
- 1 cup dates, pitted and halved
- Kosher salt
- Freshly ground Organic Black Pepper
- Juice of 1 lemon
- 1 1/2 cups pre-rinsed quinoa
- 1/2 cup sliced almonds
- 1/2 cup flat leaf parsley, chopped
- 1 (4 ounce) jar diced pimentos, drained
- 2 teaspoons Organic Harissa Seasoning
Directions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 8 minutes.
- Add the garlic, cook for 30 seconds.
- Add the Ras El Hanout seasoning, cinnamon stick, chickpeas, tomatoes, apricots, dates, and 1/4 cup of water.
- Stir, cover the pan, and simmer for 10 minutes. Taste for seasoning and add salt and pepper if desired.
- Prepare the quinoa by bringing 2 1/4 cups of water and 3/4 teaspoon of salt to a boil. Add the quinoa, bring back to a boil, reduce the heat, cover the pan and cook for 15 minutes or until all the liquid has been absorbed and the quinoa is tender.
- Remove from the heat and let sit for 5 minutes. Fluff with a fork.
- Place the almonds in a dry skillet and toast until browned and fragrant, about 3 or 4 minutes.
- Stir the almonds into the quinoa.
- Prepare the harissa by blending the pimentos, 1 tablespoon olive oil, and the Harissa seasoning in a blender or small food processor until smooth.
- Serve the tagine over the quinoa garnished with parsley and a drizzle of harissa for those who like it hot!