Autumn Vegetable Tagine
Autumn Vegetable Tagine might be just the main course you are searching for. This recipe serves 6. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 408 calories, 16g of protein, and 8g of fat per serving. For $1.46 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have butternut squash, plum tomatoes, lemon wedges, and a few other ingredients on hand, you can make it. This recipe from Vegetarian Times has 282 fans. Overall, this recipe earns an excellent spoonacular score of 100%. Vegetable Tagine, Vegetable Tagine, and Vegetable Tagine are very similar to this recipe.
Servings: 6
Ingredients:
1 medium butternut squash, peeled and cubed (3 ½ cups)
2 Tbs. chopped cilantro
1 lb. collard greens, coarsely chopped (8 cups)
1 cup dried chickpeas, rinsed and drained
3 cloves garlic, minced (1 Tbs.)
1 Tbs. harissa
Lemon wedges, for garnish
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 lb. plum tomatoes, seeded and coarsely chopped (2 cups)
1 10-oz. pkg. whole-wheat couscous
Equipment:
pressure cooker
tajine pot
Cooking instruction summary:
1. Combine chickpeas and 4 cups water in pressure cooker; bring to a boil. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 2 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Rinse and drain chickpeas. Set aside.2. Heat oil in pressure cooker over medium-high heat. Add onion and garlic; sauté 3 minutes, or until onion is soft. Add chickpeas and 3 cups water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 15 minutes. Release pressure using automatic pressure release, or transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape.3. Stir in squash and collards. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 5 minutes. Release pressure using automatic pressure release, or transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Stir in tomatoes; cover, and let stand 5 minutes. Stir in harissa. Season with salt and pepper, if desired.4. Meanwhile, prepare couscous according to package directions. Fluff with fork. Serve tagine over couscous. Sprinkle with cilantro, and garnish with lemon wedges.
Step by step:
1. Combine chickpeas and 4 cups water in pressure cooker; bring to a boil. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 2 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid.
2. Remove lid, tilting away from you to let steam escape. Rinse and drain chickpeas. Set aside.
3. Heat oil in pressure cooker over medium-high heat.
4. Add onion and garlic; sauté 3 minutes, or until onion is soft.
5. Add chickpeas and 3 cups water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 15 minutes. Release pressure using automatic pressure release, or transfer cooker to sink, and run cool water over rim of lid.
6. Remove lid, tilting away from you to let steam escape.
7. Stir in squash and collards. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 5 minutes. Release pressure using automatic pressure release, or transfer cooker to sink, and run cool water over rim of lid.
8. Remove lid, tilting away from you to let steam escape. Stir in tomatoes; cover, and let stand 5 minutes. Stir in harissa. Season with salt and pepper, if desired.
9. Meanwhile, prepare couscous according to package directions. Fluff with fork.
10. Serve tagine over couscous. Sprinkle with cilantro, and garnish with lemon wedges.
Nutrition Information:
covered percent of daily need
