Moroccan Chickpea Tagine with Creamy Harissa (GF, vegan)

Exotic flavors fuse together to create this divine tagine. Despite sounding complex, it's surprisingly easy and quick to make. Full of protein and fiber, this dish is so healthy - and even more so when served over a generous helping of chopped spinach and parsley. Alternatively, you can serve it over quinoa, or a mix of quinoa and greens. The creamy harissa pairs beautifully with the tagine and adds a healthy dose of vitamin C, fiber, and good-for-you fats. Try it - you won't be disappointed.


Moroccan Chickpea Tagine with Creamy Harissa (GF, vegan)
Serves 3 - 4

For the Chickpea Tagine:
1 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 tbsp Ras el hanout seasoning
1/4 cinnamon stick
1/4 cup water
2 (15 ounce) cans of chickpeas, drained and rinsed
1 (15 ounce) can diced tomatoes
1/4 cup dried apricots, chopped
1/2 cup dates, pitted and chopped
Squeeze of lemon
1/4 cup parsley, chopped

For the Creamy Harissa:
Juice of 3/4 - 1 lemon
3/4 cup cashews
3/4 tsp harissa
1/3 cup filtered water

1. Pour a tablespoon of olive oil into a large pot set over medium heat. Add the onion and cook until soft (about 5 minutes).
2. Add the garlic and cook for another minute.
3. Add the chickpeas, tomato, apricots, dates, Ras el Hanout seasoning, and cinnamon stick. Stir, cover the pan, and simmer over medium heat for 10 minutes. Then turn off heat and, once slightly cooled, add a squeeze of fresh lemon juice.
4. While the tagine is simmering, add the cashews, lemon juice, filtered water, and harissa to a blender and blend until smooth.
5. Serve the tagine over chopped spinach and/or quinoa, add a big dollop of creamy harissa, and garnish with parsley.
6. Enjoy!

Let us know what you think in the comments!