Autumn Vegetable Tagine Recipe

Name: Autumn Vegetable Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 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

Servings: persons

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 1/2 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.
2
Lock lid in place.
3
Bring to high pressure over high heat.
4
Reduce heat, and cook 2 minutes.
5
Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid.
6
Remove lid, tilting away from you to let steam escape.
7
Rinse and drain chickpeas.
8
Set aside.
9
Heat oil in pressure cooker over medium-high heat.
10
Add onion and garlic; saute 3 minutes, or until onion is soft.
11
Add chickpeas and 3 cups water.
12
Lock lid in place.
13
Bring to high pressure over high heat.
14
Reduce heat, and cook 15 minutes.
15
Release pressure using automatic pressure release, or transfer cooker to sink, and run cool water over rim of lid.
16
Remove lid, tilting away from you to let steam escape.
17
Stir in squash and collards.
18
Lock lid in place.
19
Bring to high pressure over high heat.
20
Reduce heat, and cook 5 minutes.
21
Release pressure using automatic pressure release, or transfer cooker to sink, and run cool water over rim of lid.
22
Remove lid, tilting away from you to let steam escape.
23
Stir in tomatoes; cover, and let stand 5 minutes.
24
Stir in harissa.
25
Season with salt and pepper, if desired.
26
Meanwhile, prepare couscous according to package directions.
27
Fluff with fork.
28
Serve tagine over couscous.
29
Sprinkle with cilantro, and garnish with lemon wedges.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dried chickpeas, rinsed and drained, 2 Tbs. olive oil, 1 small onion, chopped (1 cup), 3 cloves garlic, minced (1 Tbs.), and more.

Yes, Autumn Vegetable Tagine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Vegetable Tagine

How did you like this recipe?

Frequently Asked Questions