Gluten-Free Chickpea Tagine Recipe

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.

And speaking of spice, the best way to incorporate a wide variety into your cooking is to add spices. A handful of vegetables can go from Indian to Asian simply by changing up your spices.

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!

Gluten-Free-Chickpea-Tagine

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Gluten-Free Chickpea Tagine Recipe
Gluten Free Chickpea Tagine with Quinoa and Harissa
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 
Course: Main Course
Cuisine: Asian, Indian
Servings: 6 people
Calories: 378 kcal
Author: Carol Kicinski
Ingredients
  • 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
  • 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
Instructions
  1. 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.
  2. Prepare the quinoa by bringing 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.
  3. 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.
  4. Prepare the harissa by blending the pimentos, 1 tablespoon olive oil, and the Harissa seasoning in a blender or small food processor until smooth.
  5. Serve the tagine over the quinoa garnished with parsley and a drizzle of harissa for those who like it hot!
Nutrition Facts
Gluten Free Chickpea Tagine with Quinoa and Harissa
Amount Per Serving
Calories 378 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 42mg 2%
Potassium 714mg 20%
Total Carbohydrates 61g 20%
Dietary Fiber 8g 32%
Sugars 25g
Protein 9g 18%
Vitamin A 23.5%
Vitamin C 13.5%
Calcium 9.3%
Iron 19.8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almonds Chickpeas Dairy Free Dates Dried Apricots Moroccan Quinoa Spicy
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  1. Jayne
    February 13, 2015

    Sounds delicious but how to make this from scratch without the Spicely Organics Ras El Hanout? Wouldn’t be able to get that where I am. :) Thanks

  2. Ruth
    January 1, 2016

    When are the lemon juice and half cup of chopped parsley added? I can’t tell if they go with the chickpeas, quinoa, or harissa sauce.

    1. Carol Kicinski
      February 10, 2016

      Oh thank you Ruth! I fixed it – look at the recipe now. Thank you for bringing this to my attention. Enjoy!
      xo,
      Carol

  3. Pingback: Gluten Free Moroccan Skillet Quinoa and Chicken Recipe | Simply Gluten Free

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