Tonight's dinner consisted of some leftover BBQ tofu, brown rice with peas (see what I mean????) and Spicy Tagine; along with a simple sprout and arugula salad.
Here is my recipe, adapted from one of my fave vegan recipes sources, Vegan Recipes - the iPhone app. The beauty of this recipe is that it is full of soluble fibre and protein and that it is quick and easy to prepare. It also allows for much variation and customization to suit your personal preferences. I hope you will try this recipe and make it your own - let me know what you think, and if you come up with any more great modifications, please share the good news!
All I can say is mmmmm magnificent spicy goodness - the aromas in the kitchen are almost as good as enjoying a couple of scoopfuls of this tagine - almost... ;)
Pam's Spicy Tagine
Ingredients:2 cans of drained and rinsed garbanzo beans (chickpeas)*
3-4 Tbsp. of olive oil
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
3 large ripe tomatoes, diced
2/3 cup tomato salsa
1 red onion, coarsely chopped
1 yellow bell pepper, seeded and chopped
Dried crushed chili flakes, to taste (I use about 3/4 tsp.)
Optional: chopped cilantro and/or parsley for garnish
Method:
Heat the olive oil in a large non-stick pan; stirring in the spices to heat through. Add in the remaining ingredients and stir to coat in the spices and oil. Cover and cook 25 minutes, stirring every 5-7 minutes.
*you can soak 2 lbs of dry chick peas over night and use them instead of canned - I just find the canned are handy for a quick meal
NOTE: I serve the cilantro and/or parsley on the side, as cilantro tends to be a flavour folks either LOVE or HATE (I am a luvr!) This mixture is great on its own, or over fresh salad greens, in a pita, served over rice etc. YUM
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