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Food

Detox Chickpea Tagine

Serves 4 | Ready in 45 minutes

Written by
Detox Chickpea Tagine
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.

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:

  • calories 410
  • protein 14g
  • fat 11g
  • carbs 66g
    • sugar 12g
    • fiber 13g
  • sodium 442mg

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.

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