YOUR CUTTING EDGE DESTINATION
6934 ROUTE 9
RHINEBECK, NY 12572
(845) 876-6208
STORE HOURS: M - SA 9:30-5:30,  SU 11:00-4:30
RECIPES
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon cumin
1 teaspoon cinnamon
Pinch cayenne (optional)
1/2 teaspoon paprika
1 large onion, medium dice
1 tablespoon tomato paste
Splash of red wine, water or vegetable stock
2 cups small cauliflower florets
1/2 large red bell pepper, medium dice
2 stalks celery, medium dice
1 small carrot, medium dice
1 1/2 cups cooked chickpeas
1/4 cup golden raisins
1 small zucchini, sliced in half-moons
1 1/2 teaspoons salt
1/4 cup toasted slivered almonds
Splash lemon juice
1 1/2 cups vegetable stock
4 lemon wedges


Heat the oil in a large sauté pan over medium heat.  Add the garlic, ginger,
cumin, cinnamon, cayenne, and paprika and stir until the spices release their
fragrance.  Add the onion and sauté until it begins to caramelize.  Stir in the
tomato paste and continue to sauté until it is thickened and slightly browned.
Whisk in the splash of wine, water, or stock and stir until all browned bits have
been released from the bottom of the pan.  

Turn the heat up to medium-high and stir in the cauliflower, peppers, celery,
carrot, chickpeas, and raisins. Simmer until the vegetables are just tender.
Add the zucchini and continue to cook until the zucchini is just tender, stirring
occasionally.  Splash with a squeeze of lemon and stir in the toasted almonds.
 Serve hot with lemon wedges.
Moroccan Chickpea Tagine
Recipe by Executive Chef Deb Morgan
© 2010 Kripalu Center for Yoga & Health. All rights reserved.
kripalu.org
Serves 4

Though tagines are traditionally prepared in a clay pot, we incorporate the
concept of slow-cooking vegetables, beans, spices, and dried fruit to create
roasted yams and Swiss chard and you have a meal packed with nutrition
and flavor. Feel free to play around with adding a meat to your tagine if you
desire, as is traditional in North Africa.
Recipes by Exec. Chef Deb Morgan
Photos by
Jennifer May
Food Styling by Jessica Bard