Chickpea Tagine with Minted Quinoa

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A twist on a classic tagine, using fresh fruits instead of dried. The minted quinoa is simple yet delicious, and a perfect companion to this easy dish.

Tagine and Quinoa 2

Chickpea Tagine with Minted Quinoa

For the tagine:
1 tablespoon coconut oil
1 large onion, peeled and chopped
1 1/2 teaspoons ground coriander
1 1/2  teaspoons turmeric
1 teaspoon cumin seed
1 teaspoon paprika
3/4 teaspoon ground cinnamon
3 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
2 1/2-inch slices lemon
1 medium head cauliflower, florets in medium-sized pieces
1/2 cup blueberries
4 apricots, quartered and stones removed
3 medium tomatoes, chopped
2 1/2 cups cooked chickpeas
1 tablespoon tomato paste
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
1/4 cup chopped almonds, toasted

For the quinoa:
1 cup quinoa
1 tablespoon chopped fresh mint
1 wedge lemon
Fine sea or Himalayan salt to taste

In a large saucepan, heat oil over medium heat. Add onions, and sauté until translucent, about 5 minutes. Add spices, stirring frequently, about 1 minute, until fragrant. Add a splash of water if it is getting a little dry, then stir in garlic, ginger, and lemon mixing well until very aromatic, about another minute.

Reduce heat and add cauliflower then cover, letting cook about 8 minutes until softened. Add blueberries, apricots, tomatoes, and chickpeas. Stir to mix. Cover and cook for about 3 more minutes.

Remove lid and add tomato paste, stirring until well-blended. Let cook, uncovered until thickened, about 5 minutes.

Set aside while preparing quinoa.

For the quinoa, cook according to package directions. After it is finished, remove the lid, and fluff with a fork. Mix in the mint and squeeze with lemon juice, adding salt to taste. Cover, and let stand another five minutes.

Serve tagine atop the quinoa, and garnish with the almonds.

Summer Squash Stuffed with Cherries, Rice and Pecans

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Adding fruit to savory dishes is one of my favourite ways to use them; they add a pleasant sweetness, which plays well with the neutral taste of summer squash. The stuffing mixture also works well in peppers and eggplants, or on its own as a salad (sautéing the leeks first).

Summer Squash2

Summer Squash Stuffed with Cherries, Rice, and Pecans

1 cup brown/wild rice mix
2 large summer squash or zucchini (about 1 foot long)
1/2 cup pecan pieces, toasted
1 cup pitted cherries, chopped
2/3 cup chopped leek greens
2 tablespoons fresh thyme
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Make rice according to package directions. You can do this step in advance.

Meanwhile, using a melon baller, hollow out summer squash or zucchini. Reserve innards for another use (like the Fruit-Infused Ratatouille). Place squash or zucchini on a baking sheet.

When rice is finished, preheat the oven to 425 degrees F. Mix the pecans, cherries, leeks, and thyme with the rice, adding salt and pepper to taste. Scoop the mixture into the squash and zucchini.

Bake for 15 to 20 minutes, until the squash and zucchini are soft, leeks are tender, and the cherries begin to omit juices. Serve warm or at room temperature.

Fruit-Infused Ratatouille

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This is perfect to mix and match your favourite vegetables minced if you don’t have all of these on hand. The sweetness of the fruit complements the fresh herbs and abundance of veggies. Serve over polenta, pasta, or as a side dish.

Ratatouille

Fruit-Infused Ratatouille

1 tablespoon extra-virgin olive oil
2 red bell peppers, chopped
1 large zucchini, chopped
1 medium eggplant, chopped
1 green bell pepper, chopped
1 medium yellow onion, chopped
2 large cloves garlic, chopped
3 field tomatoes, chopped
3 nectarines, pitted and chopped
3 peaches, pitted and chopped
1 small handful fresh basil, minced
1 tablespoon minced oregano
1 tablespoon tomato paste
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Heat oil in a large skillet over medium heat. Add peppers, zucchini, eggplant, and onion, sautéing until tender, about 10 minutes. Add garlic, stirring until fragrant.

Add tomatoes, nectarines, and peaches, and let cook about 8 more minutes, stirring frequently. Stir in basil and oregano, then mix in tomato paste. Reduce heat, and let simmer until thickened.

Season with salt and pepper to taste.