Recipes

Red Pepper and Garbanzo Tagine

  • Servings: 4 entree servings with couscous
  • Provided by:

    Ingredients Print Recipe

  • 2 Tablespoons vegetable or olive oil
  • 1 large onion, diced
  • 2 garlic cloves, chopped
  • 2 cinnamon sticks
  • 1 Tablespoon ground cumin
  • 3 large red peppers, cut into a large dice (about 6 cups)
  • 1 sweet potato, peeled and diced (about 2 cups)
  • 1 15 oz. can garbanzo beans, rinsed
  • 1 teaspoon orange zest
  • 2 pinches chile flake
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup cilantro leaves
  • 10 oz. whole wheat couscous
  • 2 cups boiling water or boiling low sodium vegetable broth
  • 1/2 teaspoon salt
  • 2 Tablespoons high quality extra virgin olive oil
  • 4 teaspoons lemon juice

Directions

1. Heat a large pot over medium heat. When hot, add oil, onion, garlic, and cinnamon and cook for 5 minutes, stirring frequently.

2. Add cumin, red peppers, sweet potato, garbanzo beans, orange zest, chile flake, water, salt, and black pepper. Bring to a boil, reduce heat to a simmer, and cover. Cook slowly for 35-40 minutes or until the vegetables are soft. Stir in cilantro and serve with couscous.

Nutritional Facts: Cals: 232, TFat: 8gm, SFat: 1gm, Chol: 0mg, Sod: 290mg, Carb: 41gm, Fib: 11gm, Pro: 4 gm

Couscous:

1. Pour boiling water on the couscous and salt. Stir, cover and let steep until the couscous is soft.

2. Add olive oil and lemon juice

Nutritional Facts: Cals: 328, TFat: 8gm, SFat: 1gm, Chol: 0mg, Sod: 178mg, Carb: 58gm, Fib: 4gm, Pro: 8gm

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