This glow-getting stew makes the ultimate do-ahead lunch. It’s loaded with skin-supportive nutrients, such as beta carotene, that are thought to promote a healthy complexion. A complete meal in one, this bowl gets a boost from a simple side of quinoa and a scattering of antioxidant-packed pomegranate seeds.
Tip
Meat eaters can replace the chickpeas in the stew with boneless skinless chicken breasts, and spice lovers can add a kick with cayenne to taste.
Detox Chickpea Tagine
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 medium sweet potatoes, peeled and cut into 1 in (2.5 cm) pieces
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tsp (10 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) fine-grain salt
- 2 Tbsp (30 mL) tomato paste
- 2 cups (500 mL) cooked chickpeas, drained and rinsed if canned
- 2 1/2 cups (625 mL) low-sodium vegetable stock
- 1 small bunch lacinato kale, de-stemmed and torn
- 2 Tbsp (30 mL) lemon juice
- 2 cups (500 mL) cooked quinoa, warm
- 1/2 cup (125 mL) roughly chopped fresh parsley
- 1/4 cup (60 mL) pomegranate seeds
Nutrition
Per serving:
- calories410
- protein14g
- fat11g
- saturated fat1g
- trans fat0g
- carbohydrates66g
- sugars12g
- fibre13g
- sodium442mg
Directions
01
In large pot, heat oil over medium. Add sweet potatoes, onion, garlic, cumin, coriander, cinnamon, and salt, and sauteu0301 until vegetables begin to soften, about 8 minutes. Stir in tomato paste, followed by chickpeas and stock. Bring mixture to a boil, reduce to a simmer, cover, and cook, stirring a few times, for 20 minutes, until sweet potatoes are tender and stew is thick. Stir in kale and lemon juice, cooking until kale is wilted and tender, about 3 minutes.
02
To serve, add a bed of warm quinoa to bowls, top with stew, and then garnish with parsley and pomegranate seeds.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
