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Chickpea Tagine

Andrea Potter, Rooted Nutrition
Servings 6
Calories 466kcal
Cost $18.10

Ingredients

Chickpea Balls:

  • 398ml 2 cans chickpeas canned, Or sub 3 cups cooked chickpeas
  • 2 cups panko breadcrumbs
  • 1/2 onion
  • 3 cloves garlic
  • 1" piece ginger
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 1/4 tsp cinnamon ground
  • 2 tsp smoked paprika
  • 2 tbsp flax seeds ground
  • 3 tbsp water
  • 2 tbsp olive oil
  • 1/2 lemon zest only
  • 1/4 cup cilantro loosely packed

Sauce:

  • 1 onion
  • 2 cloves garlic
  • 1" piece ginger
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 4 tbsp olive oil
  • 660ml can strained tomatoes (passata)
  • 1/3 cup olives black, whole, pitted
  • 3 carrots medium
  • 1/4 cup raisins

Instructions

Chickpea Balls:

  • Grind flax seeds and combine with water in a small bowl.
  • Drain and rinse chickpeas.
  • In a food processor, combine all ingredients (reserving 2 Tbsp of the oil for frying)
  • Form the chickpea balls and blend until a uniform mixture is formed (will look like cookie dough)
  • Form balls by hand, using about 2 Tbsp of mixture (Makes about 24 balls). Set balls aside on a tray.
  • In a wide non-stick pan, fry in reserved 2 Tbsp oil, browning on one side and gently moving them around to brown all over. Reserve pan to make the sauce.
  • Once they are browned, set them into a casserole serving dish in a warming oven (170F)

Sauce:

  • Grate the onion, garlic and ginger on the coarse side of a box grater (on with grater attachment of a food processor), set aside.
  • Wash and (optionally) peel carrots. Slice into ¼ inch (about ½ cm) rounds or on the bias. Set aside.
  • Measure spices and set aside.
  • In the same pan as the chickpea balls were cooked (and removed), heat up oil for the sauce and cook onion mixture for a couple of minutes, until the onion starts to become translucent.
  • Add spices and carrots, stirring for another couple of minutes.
  • Add strained tomato(passata) and let simmer for 10 minutes over low heat, cooking until carrot shave softened and sauce is thickened.
  • Season with salt and add olives and raisins.
  • Garnish with parsley or cilantro leaves

Notes

To serve, pour hot sauce over prepared chickpea balls in the casserole dish.
Serve over a bed of couscous, quinoa or pasta.
Some helpful substitutions:
To sub canned tomatoes for passata, puree them first.
If your spice pantry does not have whole spices, sub the same amount of ground spices
Ingredients
 
 Servings: 6
Quantity
 Measure
 Cost
Panko breadcrumbs
 2
 cups
 2.85
Carrots
 3
 Ea
 1.08
Flax seeds
 2
 Tbsp
 0.22
Spices
 8
 tsp
 .39
Raisins
 1/4
 Cup
 .51
Onion, medium
 1 ½
 ea
 0.62
Olives
 1/3
 Cup
 .49
Olive oil
 6
 Tbsp
 1.92
Lemon
 ½
 Ea
 0.50
Ginger
 2
 Tbsp
 .22
Garlic
 5
 cloves
 .23
Cilantro
 ¼
 Cup
 .31
Sprained tomatoes (passata) 660ml
 1
 ea
 2.19
Beans (chickpeas) canned (398ml/14oz)
 2
 ea
 6.58
Total cost
     18.10
Cost/serving
     3.01

Nutrition

Calories: 466kcal | Carbohydrates: 85g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 598mg | Potassium: 851mg | Fiber: 15g | Sugar: 16g | Vitamin A: 5995IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 6mg