nutritional information

Per Serving (1 1/3 cups tagine; 3/4 cups couscous):

  • Calories: 414
  • Protein: 16 g
  • Total Fat: 8 g
  • Saturated Fat: <1 g
  • Carbohydrates: 74 g
  • Cholesterol: 0 mg
  • Sodium: 142 mg
  • Fiber: 16 g
  • Sugar: 8 g
Vegan

Autumn Vegetable Tagine

Autumn Vegetable Tagine

Serves 6

This recipe shows you how to quick-soak dried chickpeas in a pressure cooker in about 5 minutes—a good technique to know because you can use it with any dried bean. When cooking beans, adding a tablespoon of oil to the pressure cooker minimizes foaming. This dish calls for harissa, a North African chile paste available in Middle Eastern markets and some supermarkets. If you can't find harissa, substitute sriracha sauce and 1/4 tsp. each of ground cumin and ground coriander. To make the tagine gluten free, substitute quinoa for the couscous.
  • 1 cup dried chickpeas, rinsed and drained
  • 2 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 medium butternut squash, peeled and cubed (3 ½ cups)
  • 1 lb. collard greens, coarsely chopped (8 cups)
  • 1 lb. plum tomatoes, seeded and coarsely chopped (2 cups)
  • 1 Tbs. harissa
  • 1 10-oz. pkg. whole-wheat couscous
  • 2 Tbs. chopped cilantro
  • Lemon wedges, for garnish

1. Combine chickpeas and 4 cups water in pressure cooker; bring to a boil. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 2 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Rinse and drain chickpeas. Set aside.

2. Heat oil in pressure cooker over medium-high heat. Add onion and garlic; sauté 3 minutes, or until onion is soft. Add chickpeas and 3 cups water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 15 minutes. Release pressure using automatic pressure release, or transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape.

3. Stir in squash and collards. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 5 minutes. Release pressure using automatic pressure release, or transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Stir in tomatoes; cover, and let stand 5 minutes. Stir in harissa. Season with salt and pepper, if desired.

4. Meanwhile, prepare couscous according to package directions. Fluff with fork. Serve tagine over couscous. Sprinkle with cilantro, and garnish with lemon wedges.

October 2009

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comments

I used my pressure cooker and followed the recipe as written. Regretted that I didn't cook the chickpeas longer because they really required a longer cooking time. I ended up pressure cooking the whole thing well after the vegetables were cooked in order to cook the chickpeas through. The veggies were mushy as a result. I will make the recipe again because it's delicious but will use pre-cooked chickpeas.

Susan - 2010-10-31 15:12:04

Sounds good. I found it odd that a tagine recipe would not at least offer cooking temps and times for cooking in a tagine. Guess I'll wing it.

Anonymous - 2010-10-27 11:40:24

Any way to do this recipe without a pressure cooker--I don't have one and don't want to purchase one? Thanks

Fern Becker - 2010-10-27 11:17:57

Readers avoiding gluten can substitute buckwheat couscous.

Eselpee - 2010-10-27 11:29:12