One of my New Year’s resolutions is to cook a recipe each week that I haven’t cooked before. This week my new recipe is tagine chicken with quinoa and stewed vegetables. I found both recipes on Allrecipes.com – it’s a great website to visit for inspiration. I followed the recipe for tagine chicken pretty closely, and I just used the stewed veggies recipe as a jumping off point for what I actually made.
I had all of the ingredients for the tagine chicken except for the couscous. So I stopped in at the grocery store to pick some up. Upon looking at the box and reading the ingredients list, I realized that couscous is highly processed. *sigh* So I looked around for 100% whole grain couscous to no avail. I’m sure it exists, but not in that particular grocery store. Then I caught site of quinoa. It seemed healthier than the couscous, so I bought it. It was pretty good! The main dish was easy to make and made my house smell delicious!
Then I realized that I’d be feeding a bunch of people and there probably wasn’t enough without some kind of side dish, so I did a search for Vegetables on allrecipes. I found the recipe for vegetable tagine and used it as the basis for the stewed veggies I actually made. So, here’s what I did with those:
Moroccan Inspired Stewed Vegetables
- 2 Tbsp olive oil
- 1 bell pepper, seeded and chopped
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 4 carrots chopped
- 2 potatoes, peeled and chopped
- 1 head broccoli, chopped into medium-large pieces
- 1 can sliced stewed tomatoes, low sodium if possible
- 2 tbsp tomato paste
- 48 oz fat free, low sodium chicken broth
- 1/4 tsp ground turmeric
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1 tsp garlic powder
- 15 oz can of garbanzo beans, drained and rinsed
- salt and pepper
- Heat the oil in a pot over medium heat. Add onion, garlic and bell pepper. Cook until onion is translucent.
- Add the carrots, potatoes, broccoli, tomatoes, tomato paste, chicken broth, coriander, cinnamon, garlic powder, turmeric, and cumin. Bring to a boil and then simmer until potatoes and carrots are tender.
- Add the garbanzo beans, salt and pepper. Simmer until the garbanzos are warmed through. Serve.
This recipe makes PLENTY of food. And it goes very far as a side dish. You could make a vegetarian meal out of it if you put it over couscous or quinoa.
So here’s the downside. I forgot to take a picture. That means you don’t get to see all the yumminess for yourself. You’ll just have to make it and see! DH really liked it. Our friends liked it too. I liked that most of the ingredients didn’t have weird stuff in it. I mean, the apricots in the chicken dish had a couple of ingredients that protect the color, and the canned stuff all had extra salt, but other than that it was real food.
I’d totally make this stuff again.