Chickpea, Apricot, and Almond Tagine
served with Brown Rice and Pan-Seared Zucchini in Charmoula with Spiced Almonds
A tagine is a Moroccan unglazed clay or ceramic cone-shaped traditional cooking vessel. In most recipes, the ingredients are layered for optimal cooking. In this meal, we bring you those tastes and textures with our tagine of chickpeas, apricots, and almonds served with brown rice. To the side are potatoes tossed in olive oil and spiced polenta, then roasted until crispy and served with the bright mixed herb sauce charmoula and topped with fresh herbs and sweet and salty toasted almonds spiced up with cumin, turmeric, and coriander.
2-3 and 4-5 Person Box *Zucchini, *Crushed Tomato (*tomatoes, *tomato puree (water, *tomato paste), sea salt, naturally derived citric acid), Water, *Long Grain Brown Rice, *Chickpeas Beans, *Red Bell Pepper, *Coconut Milk (*coconut, water), *Almonds, *Extra Virgin Olive Oil, *Onion, *Fresh Cilantro, *Black Olives (*pitted black olives, water, sea salt, *red wine vinegar), *Pure Lemon Juice, *Apricot, *Fresh Parsley, *Blue Agave, *Ginger, *Garlic, *Seasoned Vegetable Base (*vegetables and vegetable juice concentrate (*carrots, *celery, *onion, *tomato), salt, *soy sauce (water, *soybeans, salt, *alcohol), *cane sugar, *maltodextrin, *food starch, yeast extract, *onion powder, *garlic powder, *spice), Sea Salt, *Ground Cumin Seeds, *Ras El Hanout Seasoning (*coriander, *cinnamon, *fennel, *lavender, *cumin, *pepper black, *cayenne pepper, *cardamom, *cloves), *Canola Oil, *Ground Coriander, *Lemon Zest, *Ground Turmeric, *Cayenne Pepper. *Certified Organic By QAI
Allergens Soy, Tree Nuts (Almonds, Coconut)
At Simple Feast we take every precaution to ensure that cross contamination of ingredients does not occur in our kitchens. Please be aware that our meals are produced in a kitchen that contains wheat, soy, tree nuts, peanuts and seeds.
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NET WT: 50.09 OZ (3.13 LB) 1.42 kg - 2-3 person box
NET WT: 100.18 OZ (6.26 LB) 2.84 kg - 4-5 person box
Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need. We also suggest washing and drying all vegetables and herbs.
- Keep the vegetables and herbs separated. Trim the ends of the zucchini and discard. Cut in half lengthwise and then across into bite-sized half-moons. Coarsely chop the cilantro and parsley leaves and tender stems. Keep near the stovetop.
- Set a nonstick frying pan over medium heat. Add enough oil to coat the pan (about 1 Tbsp). Warm the brown rice, stirring occasionally until completely heated through, 5 to 7 minutes.
- Set a second frying pan over medium-high heat. Add enough oil to coat the pan (about 1 Tbsp). Pan-sear the zucchini, turning to brown on both sides, 5 to 6 minutes. Remove from the heat and season with salt and pepper. Transfer to a plate. Drizzle with the charmoula (the green herb sauce). Add the spiced almonds.
- Sprinkle the chopped cilantro and parsley over the zucchini and the rice, and enjoy with the chickpea tagine.