Root Vegetable and Chickpea Tagine
This easy-to-make tagine is representative of a traditional Moroccan tagine, which is cooked over coals to minimize the need for fire. Cooking this tagine in a crockpot allows for a slowly developed rich flavor warming to the soul in the cold winter months. The use fresh herbs and spices make it a dish filled with anti-inflammatory properties and sweet and spicy flavors. This recipe by nutrition student Kelsey Perusse was shared with the audience at her talk in January 2015 with fellow student Mirit Markowitz on "One-Pot Anti-Inflammatory Meals."
Place all ingredients except for the cilantro, orange juice and almonds in a 4-quart crockpot, and cook on high for eight hours. Before serving, add in cilantro and orange juice. Serve in bowls over quinoa, rice or with a whole grain bread, and top each bowl with 2 tablespoons of silvered almonds.
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|Source||Original recipe by Kelsey Perusse, a Master of Science in Nutrition student at Bastyr University.|
6 hours, 15 minutes