Allison Day and Irene McGuinness
This glow-getting stew is the ultimate make-ahead lunch. It’s loaded with skin-supportive nutrients, such as beta-carotene, that are thought to promote a healthy complexion. This bowl gets a boost from a simple side of quinoa and a scattering of antioxidant-packed pomegranate seeds.
Detox Chickpea Tagine
Ingredients
- 2 Tbsp extra-virgin olive oil
- 2 medium sweet potatoes, peeled and cut into
- 1 inch pieces
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp fine-grain salt
- 2 Tbsp tomato paste
- 2 cups cooked chickpeas, drained
- and rinsed if canned
- 2 1/2 cups vegan low-sodium vegetable stock
- 1 small bunch lacinato kale, de-stemmed and torn
- 2 Tbsp lemon juice
- 2 cups cooked quinoa, warm
- 1/2 cup roughly chopped fresh parsley
- 1/4 cup pomegranate seeds
Nutrition
Per serving:
- calories410
- protein14g
- fat11g
- carbs66g
- sugar12g
- fiber13g
- 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.
02
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, until sweet potatoes are tender and stew is thick, about
03
20 minutes.
04
Stir in kale and lemon juice. Cook until kale is wilted and tender, about 3 minutes.
05
To serve, add a bed of warm quinoa to 4 bowls, top with stew, and garnish with parsley and pomegranate seeds.
