Here’s a delicious and balanced bowl inspired by Moroccan tagines, combining roasted vegetables, chickpeas, and spices, all served over a bed of turmeric quinoa. A comforting recipe, recommended by our dietitians for its high fibre and protein content. The perfect option for a vegetarian or vegan diet, providing all the nutrients needed to satisfy hunger!
Preparation
10
min
Cooking
40
min
Servings
4
Nutrition Facts (per serving)
Calories
435
Fat
6
Carbohydrates
70
Fibre
19
Protein
25
Sodium
500
Ingredients
- 1 small eggplant, diced
- 1 onion, chopped
- 2 cloves garlic, finely chopped (or 2 tsp / 10 ml)
- 2 carrots, sliced into half-moons
- 2 bell peppers, cut into strips
- 5 ml (1 tsp) paprika
- 2.5 ml (½ tsp) ground cumin
- 2.5 ml (½ tsp) ground turmeric
- 8 ml (½ tbsp) harissa paste
- 1 can of 540 ml (19 oz) chickpeas, rinsed and drained
- 1 can of 796 ml (28 oz) diced tomatoes
- 250 ml (1 cup) textured vegetable protein (TVP)
Turmeric quinoa
- 160 ml (⅔ cup) dry quinoa, rinsed (500 ml cooked)
- 375 ml (1 ½ cups) reduced sodium vegetable broth
- 1 ml (¼ tsp) ground turmeric
- Pepper and salt, to taste
Preparation
- In a large pot over medium-high heat, spray with oil and cook the eggplant, onion, garlic, carrots, and bell peppers. Cook for a few minutes, stirring regularly.
- Add the paprika, cumin, turmeric, and harissa paste. Cook for 2 minutes, stirring well.
- Add the chickpeas, diced tomatoes, and TVP. Stir to combine.
- Bring to a boil, then reduce to low heat. Simmer for 20 minutes, stirring occasionally.
- Meanwhile, cook the quinoa in the vegetable broth according to the package directions. Stir the turmeric into the cooked quinoa, then season with pepper and salt, to taste.
- Serve the vegetable mixture over the quinoa. Garnish with vegan sour cream and avocado slices, if desired.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer.
