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Eat the Rainbow Chickpea Tagine - Dump and Go Dinner

<p>A colorful array of slow cooked vegetables and tender chickpeas is complemented with robust spices in this North African inspired dish. Served atop a bed of fluffy couscous our Eat the Rainbow Chickpea Tagine is a deliciously fragrant addition to your dinner rotation.</p>
6 Servings Recipe By

Ingredients

  • 1 cup dice Onion, Red
  • 3 teaspoons mince Garlic, Cloves
  • 2 cups dice Tomato
  • 1 cup peel and dice Sweet Potato
  • 1 cup dice Zucchini
  • 1 cup julienne Carrot
  • 1 cup Green Beans
  • 1 cup Chicken Broth/Stock
  • 2 teaspoons Smoked Paprika
  • 1/4 teaspoons Cayenne Pepper
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoons Mint, Dried
  • 1/2 teaspoons Cinnamon
  • 1 teaspoon Coriander, Ground
  • 2 tablespoons Tomato Paste
  • 30 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned

Serving Day Ingredients

  • 3 cups cook CousCous

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup tagine w/ 1/2 cup couscous
  • 354 Calories
  • 5g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 1mg Cholesterol
  • 973mg Sodium
  • 65g Total Carb
  • 13g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Add to the slow cooker all ingredients, except the couscous.
  2. Cook on low 5-6 hours until veggies are tender.
  3. Serve over fresh-made couscous.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of gallon bags, label and freeze

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low 5-6 hours until veggies are tender.
  3. Serve over fresh-made couscous.

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