Vegan tagine with pomegranate salsa

Who says you can’t have an exotic, flavorful, and healthy dish without the fuss? Vegan tagine with pomegranate salsa is your answer! This North African-inspired delight isn’t just a treat for the palate but also a nutritional powerhouse. Dive into this guide and whip up a meal that promises an unforgettable taste journey!

Vegan tagine with pomegranate salsa Ingredients

• Chickpeas: 2 cups (480 ml)
• Olive Oil: 3 tablespoons (45 ml)
• Onions: 2, finely chopped
• Garlic: 4 cloves, minced
• Ground Cumin: 2 teaspoons (10 ml)
• Ground Ginger: 1 teaspoon (5 ml)
• Ground Cinnamon: 1/2 teaspoon (2.5 ml)
• Carrots: 3, sliced
• Red Bell Peppers: 2, chopped
• Diced Tomatoes: 1 can (14 ounces or 400g)
• Vegetable Stock: 2 cups (480 ml)
• Zucchini: 2, chopped
• Fresh Coriander (Cilantro): A handful, chopped
• Salt and Pepper: To taste

For the Pomegranate Salsa:

• Pomegranate Seeds: 1 cup (240 ml)
• Fresh Mint: A handful, chopped
• Lime: 1, juice and zest
• Olive Oil: 2 teaspoons (10 ml)
• Salt: A pinch

Preparation & Cooking Time: About 60 minutes

Serves: 4

Nutritional Facts Per Serving

• Calories: 450
• Proteins: 15g
• Carbohydrates: 65g
• Dietary Fiber: 12g
• Fats: 14g
• Saturated Fats: 2g
• Sodium: 750mg

Vegan tagine with pomegranate salsa Instructions

1. Begin by heating the olive oil in a tagine or a large skillet over medium heat.
2. Add the finely chopped onions and minced garlic. Sauté until they turn translucent.
3. Stir in ground cumin, ginger, and cinnamon. Cook for another 2 minutes, letting the spices release their aroma.
4. Incorporate the carrots and bell peppers into the mix. Cook for 5 minutes.
5. Pour in the diced tomatoes along with their juices. Mix well.
6. Add in the vegetable stock, chickpeas, and zucchini.
7. Bring the mixture to a boil. Then, reduce the heat, cover, and let it simmer for about 40 minutes. Ensure the vegetables are tender.
8. Season with salt and pepper. Garnish with fresh coriander.

For the Pomegranate Salsa:

1. In a bowl, combine the pomegranate seeds, chopped mint, lime juice, and zest.
2. Drizzle in the olive oil and give everything a good stir.
3. Season with a pinch of salt. Set aside.

Tips

1. If you don’t have a tagine, a slow cooker or a large skillet with a lid will work just fine.
2. For a bit of heat, consider adding a dash of cayenne or chili flakes.
3. Vegan tagine with pomegranate salsa tastes even better the next day. Store leftovers in an airtight container in the fridge.
4. For a heartier dish, serve with quinoa or couscous.

Serving Suggestions

• Serve your vegan tagine hot and topped generously with the refreshing pomegranate salsa.
• A side of crusty bread or flatbread is perfect for soaking up the rich flavors.
• Garnish with additional fresh herbs, like parsley or mint, to enhance the visual appeal and taste.
• Vegan tagine with pomegranate salsa also pairs well with a fresh green salad or steamed veggies.

So, what are you waiting for? Dive into the world of flavors with this vegan tagine with pomegranate salsa and treat yourself and your loved ones to a meal that not only satisfies your taste buds but also nourishes your body. Remember, good food is not just about taste; it’s about how it makes you feel inside out! With AH7, you’re always one step closer to a healthier, happier you.

VEGAN TAGINE WITH POMEGRANATE SALSA

Who says you can’t have an exotic, flavorful, and healthy dish without the fuss? Vegan tagine with pomegranate salsa is your answer! This North African-inspired delight isn’t just a treat for the palate but also a nutritional powerhouse. Dive into this guide and whip up a meal that promises an unforgettable taste journey!

5 from 1 vote

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Total Time: 1 hour hour

Nutritions

Nutrition Facts

VEGAN TAGINE WITH POMEGRANATE SALSA

Amount per Serving

Calories

450

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

2

g

13

%

Sodium

 

750

mg

33

%

Carbohydrates

 

65

g

22

%

Fiber

 

12

g

50

%

Protein

 

15

g

30

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Chickpeas: 2 cups 480 ml
• Olive Oil: 3 tablespoons 45 ml
• Onions: 2 finely chopped
• Garlic: 4 cloves minced
• Ground Cumin: 2 teaspoons 10 ml
• Ground Ginger: 1 teaspoon 5 ml
• Ground Cinnamon: 1/2 teaspoon 2.5 ml
• Carrots: 3 sliced
• Red Bell Peppers: 2 chopped
• Diced Tomatoes: 1 can 14 ounces or 400g
• Vegetable Stock: 2 cups 480 ml
• Zucchini: 2 chopped
• Fresh Coriander Cilantro: A handful, chopped
• Salt and Pepper: To taste

For the Pomegranate Salsa:

• Pomegranate Seeds: 1 cup 240 ml
• Fresh Mint: A handful chopped
• Lime: 1 juice and zest
• Olive Oil: 2 teaspoons 10 ml
• Salt: A pinch

Instructions

• Begin by heating the olive oil in a tagine or a large skillet over medium heat.
• Add the finely chopped onions and minced garlic. Sauté until they turn translucent.
• Stir in ground cumin, ginger, and cinnamon. Cook for another 2 minutes, letting the spices release their aroma.
• Incorporate the carrots and bell peppers into the mix. Cook for 5 minutes.
• Pour in the diced tomatoes along with their juices. Mix well.
• Add in the vegetable stock, chickpeas, and zucchini.
• Bring the mixture to a boil. Then, reduce the heat, cover, and let it simmer for about 40 minutes. Ensure the vegetables are tender.
• Season with salt and pepper. Garnish with fresh coriander.

For the Pomegranate Salsa:

• In a bowl, combine the pomegranate seeds, chopped mint, lime juice, and zest.
• Drizzle in the olive oil and give everything a good stir.
• Season with a pinch of salt. Set aside.

Notes

1. If you don’t have a tagine, a slow cooker or a large skillet with a lid will work just fine.
2. For a bit of heat, consider adding a dash of cayenne or chili flakes.
3. Vegan tagine with pomegranate salsa tastes even better the next day. Store leftovers in an airtight container in the fridge.
4. For a heartier dish, serve with quinoa or couscous.