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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." 


Roma tomatoes, diced
2 medium
parsnips, medium roll cut
3 medium
carrots, medium roll cut
1 medium
onion, medium dice
2 cup
chickpeas, dried
1 inch
1⁄2 cup
dried apricots, diced
1 tbsp
ginger, diced
1 tbsp
garlic, diced
1 tsp
cinnamon, ground
1 tsp
cumin, ground
1 tsp
coriander, ground
1⁄2 tsp
1 tsp
1⁄2 tsp
2 tbsp
red wine
32 oz
vegetable stock (such as Pacific Brand low-sodium)
1⁄2 cup
1⁄4 cup
orange juice
1⁄2 cup
almonds, slivered (for garnish)


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.