Lamb, Tomato and Chickpea Tagine with Quinoa

RECIPESPLUS
10Ingredients
50Minutes
450Calories

Ingredients

US|METRIC
  • 2 teaspoons vegetable oil
  • 2 onions (large, finely chopped)
  • 2 cloves garlic (crushed)
  • 1 pound lamb (cubed)
  • 1 tablespoon spice mix (Moroccan)
  • 14 ounces diced tomatoes
  • 14 ounces pumpkin (peeled and cut into 3/4 inch pieces)
  • 15 ounces chickpeas (rinsed)
  • 3/4 cup quinoa (rinsed)
  • 1 bunch spinach (trimmed)
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    Directions

    1. Heat oil in a Dutch oven on medium heat. Add onion; cook and stir 5 mins or until soft. Add garlic and lamb; cook and stir 2 mins or until browned. Add Moroccan spice mix; cook and stir 30 seconds or until fragrant. Stir in tomatoes, pumpkin, chickpeas and 2/3 cup boiling water. Bring to a boil. Reduce heat to low; simmer, uncovered, 15-20 mins or until lamb and pumpkin are tender.
    2. Meanwhile, bring 2 cups water to boil in a medium saucepan. Add quinoa and season. Reduce heat to low; cover and simmer 15 mins or until water is absorbed. Fluff with a fork to separate grains.
    3. Add spinach to lamb mixture. Cover; cook 5 mins or until spinach wilts. Spoon quinoa into shallow serving bowls; top with tagine.
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    NutritionView More

    450Calories
    Sodium14% DV340mg
    Fat32% DV21g
    Protein45% DV23g
    Carbs14% DV43g
    Fiber32% DV8g
    Calories450Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat8g40%
    Trans Fat0g
    Cholesterol55mg18%
    Sodium340mg14%
    Potassium1170mg33%
    Protein23g45%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber8g32%
    Sugars4g8%
    Vitamin A220%
    Vitamin C60%
    Calcium15%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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