Name: Moroccan chickpea vegetable tagine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2/3 cup canned chickpeas, drained and rinsed; 1/4 cup whole wheat couscous; 3/4 cup water; 5 oz cauliflower, cut into small florets; 1/3 cup crushed tomatoes; 1/3 cup yellow onion, diced; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp ground cumin; 1/4 tsp ground cinnamon; 1/4 tsp smoked paprika; 1/2 tsp salt; 1/4 cup fresh cilantro, chopped; 3 tbsp unflavored whey protein powder; 1 1/2 tsp lemon juice

Nutrition

Per serving

557 calories

Protein: 37g; 26% of calories
Carbs: 82g; 59% of calories
Fat: 9g; 15% of calories

Instructions

Prep 15 min · Cook 25 min

Heat the olive oil in a skillet over medium heat. Add the onion and cauliflower and cook for 5 minutes until the onion is soft. Add the garlic, cumin, cinnamon, smoked paprika, and half the salt, and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, chickpeas, and about two thirds of the water. Bring to a simmer, cover, and cook for 15 minutes until the cauliflower is tender.
While the tagine simmers, bring the remaining water and the rest of the salt to a boil in a small saucepan. Stir in the couscous, remove from the heat, and cover. Let it stand for 5 minutes, then fluff with a fork.
In a small bowl, whisk the protein powder with 2 tablespoons of cold water to create a smooth, runny slurry. Remove the tagine from the heat.
Stir the protein slurry into the tagine until fully incorporated. Add the lemon juice and cilantro. Serve the warm tagine over the fluffed couscous.

Nutrition

Ingredients

Instructions

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