I’m a big fan of tajines – but today’s really takes the cake in terms of originality! 😉
This tajine is not only insanely delicious, it contains a long list of healthy nutrients such as protein, antioxidants, iron, calcium, soluble fiber, complex carbohydrates, etc. It is the perfect meal for your Meatless Mondays and is useful for preventing and managing heart disease, diabetes, high blood pressure and cancer. Lastly, it helps stabilize your blood sugar,which helps optimize your energy levels!
This meal is also a great way to help you celebrate 2016 – which has officially been declared the international year of the pulses by the UN’s FAO (Food & Agriculture Organization). The goal of this is to raise awareness regarding how legumes (chickpeas, lentils, peas, beans) can benefit your health, as well as the well-being of our planet. To find out more about this awesome initiative, click here.
Pomegranate is a beautiful bright red antioxidant mine and adds perfect bursts of crunchiness and natural sweetness! 🙂
The secret to a successful tajine is balancing out its flavours. In this particular recipe, the pomegranate and dried fruit softens the potency of the spices and the overall saltiness.
Here’s how to make this revamped tajine in your humble abode!
Sweet Potato & Pomegranate Tajine
- 2 large sweet potatoes
- 3 cups chickpeas
- 1 pomegranate
- 1 yellow onion, cut into large chunks
- 7 stalks celery
- 3-4 large carrots, sliced
- 1/2 cup dried fruits (figs, dates, apricots, prunes and/or raisins), chopped
- 3 cloves of garlic, minced
- 3 tbsp. fresh lemon juice
- 1 bunch fresh mint, chopped
- 1 bunch fresh coriander, chopped
- 2 tsp. cumin
- 2 tsp. ground coriander
- 2 tbsp. olive oil or coconut oil
- 1 tsp. chilli powder
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 2 cups quinoa, dry
- Salt and pepper, to taste
N.B. If you don’t want to buy all of these spices, you can replace them with “ras-el-hanout”.
- In a large pot, add the vegetable oil and spices. This will help bring out the flavour in the spices. Cook at medium heat.
- Add onion and garlic and cook for a few minutes.
- Add 2 cups of water to the pot, as well as the lemon juice, sweet potato, carrot and celery chunks.
- Add in the dried fruits. Doing so will allow them to rehydrate a tad.
- Stir often to prevent burning. Add more water if necessary. The goal is to steam all the vegetables until they become tender.
- During this time, prepare your quinoa according to the package’s instructions (typically, this means a ratio of 2:1 for water:quinoa).
- Once the vegetables are well cooked, add in the fresh herbs and pomegranate arils.
- Adjust the salt and pepper, to your liking.
- Serve (in a tajine, for presentation, if you have one).
This dish is complex and its flavours are layered. Each bite tastes a little different from the previous, and I’m convinced it will blow your taste buds away!