Gluten Free Chickpea Tagine with Quinoa and Harissa
It’s been said that variety is the spice of life. It is certainly true when it comes to eating on any kind of modified diet. The more variety you have in your meals, the more fun eating will be.
I think that some people tend to get intimidated when they see a long list of spices in the ingredient list of a recipe, I know I do. I don’t have room to keep a hundred different jars of herbs and spices in my pantry. Plus, who knows how often I may use one particular spice? To buy a jar of fenugreek to make chicken tandoori just doesn’t seem feasible to me. I mean come on, how often does one really use fenugreek in everyday cooking?
Unfortunately, many mixed spice blends are not gluten free. This is why I was so happy to discover Spicely Organics. They have a huge selection of gluten free spice blends (as well as single herbs and spices) that will take you on a culinary trip around the world!
If you aren’t in the position to hop on a plane and jet over to Morocco for some Tagine, try whipping up this Gluten Free Chickpea Tagine with Quinoa and Harissa recipe. Chickpeas are simmered with spices, dates, and dried apricots to create an exotic and amazing treat for the senses. Serve it over protein-packed quinoa and drizzle with the harissa – a fiery condiment. Be sparing at first with the harissa, it starts off on the mild side but the heat sneaks up on you!
Dim the lights, throw some pillows on the floor, light some candles, and enjoy an exotic night out – at home!
- 2 tablespoons olive oil divided use
- 1 medium onion diced
- 4 garlic cloves minced
- 2 tablespoons Spicely Organics Ras El Hanout seasoning
- 1 cinnamon stick
- 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 1 (15 ounce) can diced tomatoes
- ¾ cup dried apricots halved
- 1 cup dates pitted and halved
- Kosher salt
- Freshly ground black pepper
- 1 lemon juiced
- 1½ cups pre-rinsed quinoa
- ½ cup sliced almonds
- ½ cup flat leaf parsley chopped
- 1 (4 ounce) jar diced pimentos, drained
- 2 teaspoons Spicley Organics Harissa seasoning
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 8 minutes. Add the garlic, cook for 30 seconds. Add the Ras El Hanout seasoning, cinnamon stick, chickpeas, tomatoes, apricots, dates, and ¼ cup of water. Stir, cover the pan, and simmer for 10 minutes. Add the lemon juice, taste for seasoning and add salt and pepper if desired.
Prepare the quinoa by bringing 2¼ cups of water and ¾ teaspoon of salt to a boil. Add the quinoa, bring back to a boil, reduce the heat, cover the pan and cook for 15 minutes or until all the liquid has been absorbed and the quinoa is tender. Remove from the heat and let sit for 5 minutes. Fluff with a fork.
Place the almonds in a dry skillet and toast until browned and fragrant, about 3 or 4 minutes. Stir the almonds and parsley into the quinoa.
Prepare the harissa by blending the pimentos, 1 tablespoon olive oil, and the Harissa seasoning in a blender or small food processor until smooth.
Serve the tagine over the quinoa garnished with parsley and a drizzle of harissa for those who like it hot!
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