Moroccan Chickpea and Green Raisin Tagine
with Freekeh, Mushrooms and Baby Spinach
Tagine is a Moroccan word that refers to both a conical-shaped pot, and the slow-cooked stews prepared in it. Our vegetarian version skips the long cooking time — it's a snap to prepare in 30 min! And we've added a twist with some special green raisins. Because, you know, green is our favourite colour!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Freekeh
(Contient Gluten)
1 boîte(s)
Pois chiches
227 g
Champignons blancs
113 g
Bébés épinards
1 boîte(s)
Coulis de tomates
56 g
Oignon rouge
10 g
Persil
56 g
Raisins secs verts
1 cs
Mélange d’épices marocain
2 pièce(s)
Concentré de bouillon de légumes
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. In a medium pot, bring 1 cup salted water (double for 4 people) to a boil. Drain and rinse the chickpeas. Thinly slice the mushrooms. Roughly chop the parsley.
Cook the freekeh: Add the freekeh to the pot of boiling water. Reduce the heat to low. Simmer, covered, until tender and water has been absorbed, 15-18 min.
Cook the veggies: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and mushrooms. Cook, stirring until golden-brown, 7-8 min.
Add the green raisins, spice blend, passata, chickpeas, 1 pkg broth concentrate (2 pkgs for 4 people) and 1/4 cup water (double for 4 people) to the pan. Reduce the heat to medium-low and simmer until slightly thickened, 7-8 min.
Make the freekeh: Meanwhile, stir the parsley and remaining broth concentrate(s) into the freekeh.
Finish and serve: Stir the spinach into the chickpea mixture and cook until wilted, 1-2 min. Season with salt and pepper. Divide the freekeh between plates and top with the tagine. Enjoy!