My plant-based interpretation to spicy Moroccan fish tagine.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Dinner, Main Dish
Cuisine: Healthy, Moroccan, Plant-based
Keyword: Gluten-Free, Grain-Free, Plant-Based
Servings: 4
Author: Shelly
Cost: 5
Ingredients
1cupamaranth seeds
4garlic cloves - sliced
1red bell pepper - sliced widthwise
12grape tomatoes - cut into halves or 2-4 medium tomatoes, diced
2California dry chilis - toast them for a minute or two in a toaster oven or char in a skillet over high heat
handful cilantro - washed carefully and chopped
Salt
½teaspoonground turmeric or fresh
½cupof olive oil mixed with 1 tablespoon smoked paprika and 1 teaspoon hot paprika
2cupscooked or jarred chickpeas
Instructions
Put all the ingredients, except for the spices and chickpeas, in a wide pot or heavy skillet. Cover with filtered water (about 4 cups) and bring to a boil. Cook on high heat for ten minutes. Add the spices and reduce to a simmer, uncovered.
Simmer for 35 - 40 minutes or until most of the liquid has evaporated. Add the chickpeas and cook for 5 minutes more. Taste and add salt if necessary. Serve in deep plates.