This is one of the recipes provided by Resto Végo for the presentation by nutritionist Annique Beaudreau during the Expo Manger Santé et Vivre Vert in Montreal on Sunday, March 13.
Resto Végo will be at the event, and you’ll be able to taste this lovely dish and chat with our people. It’s a date!
Sweet potato and pomeganate tagine
2 large sweet potatoes, cubed
3 cups chickpeas
2 cups quinoa, dry
3 large carrots, cut lengthwise into slices
7 celery stalks, chopped
1 yellow onion, minced
3 garlic cloves
2 tbsp. olive oil
3 tbsp. lemon juice
1 bunch mint, minced
1 bunch coriander, minced
1/2 cup dried fruit, cut up into small pieces (dates, raisins, prunes, figs and/or apricots)
2 tsp. cumin
2 tsp. ground coriander
1 tsp. chili powder
1 tsp. turmeric
1 tsp. cinnamon
Salt and pepper to taste
In a large saucepan, heat the oil and sauté the garlic, onion and spices until the onions are transparent.
Add 2 cups of water to the pan and put in the carrots, sweet potatoes, celery, chickpeas, lemon juice and dried fruit. Bring to a boil, then reduce the heat to medium. Stir frequently and add water as needed to keep the mixture from catching and burning.
Meanwhile, cook the quinoa. For more flavor, use vegetable broth instead of water.
The vegetables are ready when tender. Take them off the heat and let them cool down.
Mix the pomegranate and fresh herbs (mint and coriander) into the vegetables
Serve on a bed of quinoa.
Salt and pepper to taste.
Note : You can vary the vegetables in this recipe. For example, zucchini, squash, tomatoes, potatoes, fennel, peas, eggplant, green beans, sweet peppers can all be used.
Nutritional value (for 8 portions): 380 kcal, 10 g fiber, 14 g protein, 66 g carbohydrates, 8 g lipids.