Rockin' The Kitchen | Zucchini & Chickpea Tagine
This is one of my favorite Mediterranean bowls HelloFresh has put together!
Tagine or Tajine as it's traditionally spelled is actually the item this would normally be cooked in. It's like a dutch oven but made of clay.
While I didn't make this in either, it was just as good! I loved the crunchy almonds and little hits of the sweet dried apricots mixed in with the chermoula that topped this (if you like cilantro, this will definitely satisfy!) The semi-crunchy chickpeas in the Tunisian spice blend were definitely something you'd find in your favorite Indian spot in downtown!
You'll find the recipe and nutrition info, below!
Allergens | Milk, Wheat, Tree Nuts Preparation Time | 30 minutes Cooking difficulty | Level 1
Ingredients | For 2 Servings 1 Zucchini 1 Yellow Onion 2 cloves Garlic ¼ ounce Cilantro 1 Lemon 1 Jalapeño 13.4 ounce (1 can) Chickpeas 4 tablespoon Sour Cream (Contains Milk) 2 tablespoon Vegetable Stock Concentrate ½ cup Couscous (Contains Wheat) 1 tablespoon Tunisian Spice Blend (You'll need to make your own):
(4 parts ground caraway seed, 4 parts ground coriander, 4 parts smoked paprika
4 parts turmeric
4 parts chili powder
4 parts garlic powder
1 part cayenne pepper]
1 part cinnamon
1 part ground black pepper) ½ ounce Sliced Almonds (Contains Tree Nuts) 1 ounce Dried Apricots 1 teaspoon Hot Sauce 3 tablespoon Olive Oil 2 tablespoon Butter (Contains Milk) Salt Pepper
Nutrition Values / per serving Calories 920 kcal Fat 47 g Saturated Fat 14 g Carbohydrate 99 g Sugar 20 g Dietary Fiber 15 g Protein 23 g Cholesterol 50 mg Sodium 770 mg
•Paper Towel •Strainer •Zester •Small Bowl •Small pot •Large Pan
Instructions | PDF 1 Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and dice onion. Mince cilantro. Mince or grate garlic. Zest and halve lemon (for 4 servings, zest 1 lemon and halve both). Mince jalapeño, removing ribs and seeds for less heat. Drain and rinse chickpeas; pat dry with paper towels. 2 In a small bowl, combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired. In a separate small bowl, combine sour cream, as much lemon zest as you like, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. 3 Heat a drizzle of olive oil in a small pot over medium-high heat. Add a quarter of the onion; cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest later), and a pinch of salt. Bring to a boil, then stir in couscous. Turn off heat; cover and let stand until water has absorbed and couscous is tender. Keep covered until ready to serve. 4 Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Add Tunisian Spice, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes. 5 Stir ⅓ cup water (⅔ cup for 4 servings) and remaining stock concentrates into pan. Stir in chickpeas and bring to a low simmer. Cook until liquid is slightly reduced, 1-2 minutes. Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. 6 Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide couscous between plates and top with tagine. Sprinkle with almonds and apricots. (TIP: Toast almonds before adding if you like.) Drizzle with lemon cream and chermoula. Drizzle with hot sauce if desired. Cut remaining lemon into wedges; serve on the side.