April Recipe: Chickpea Tagine and Microgreens Salad
Hello to you all Chef Myke here,
It’s great to share with you again. It’s also a very exciting time now as we slowly creep into spring. And along with that comes……FRESH PRODUCE!!!! This month I will be sharing a recipe for a Chickpea Tagine. This is a vegetarian stew of North African origin, and it is very flavorful and aromatic. This recipe goes great on top of the Coconut Couscous that I was able to share last month. Now to finish off this awesome stew, we get to use one of the first ingredients of this season, the fresh, fun, and flavorful micro greens. So lets make a quick little salad to top off this stew, and add a nice green texture to it. So enjoy, and lets get COOKING! ~Myke Hollahan, Clipper City Co-op Owner #97
1 can of chickpeas (drained) 1 medium zucchini (sliced around ¼ inch thin half rounds) 1 medium red bell pepper (cut into ¼ inch strips) 1 medium green bell pepper (cut into ¼ inch strips) 1/2 cup chopped red onion 2 large tomatoes chopped (or 1 can diced tomatoes with juice, if fresh are unavailable) 2 tsp. cumin 2 tsp. Paprika 2 tsp. ground cardamom 2 tsp. ground coriander 2 tsp. curry powder 1 tsp. red pepper flakes or to taste (You can find these six spices in the bulk spice section at Festival foods.) Salt and pepper to taste 2 cloves garlic, minced 4 Tbs. olive oil 4 cups spinach
Mix the spices, salt, pepper, and pepper flakes in a bowl, and set aside.
In a large skillet or pot, heat 3 tablespoons of the olive oil over med heat
Add onions and cook until they start to turn golden brown and start to caramelize.
Add both peppers, zucchini, and chickpeas, and cook together until they start to get a little color to them.
Add the spices and garlic, and stir until fragrant, about 1 min.
Add the chopped tomatoes. If you’re using fresh tomatoes cook them until they release their water. You may need to add about ¼ cup water a little at a time if the tomatoes aren’t nice and juicy. (This is the benefit to using seasonal tomatoes.)
Season with salt and pepper to taste.
Reduce heat to low, and simmer for 10 minutes.
While the stew is simmering, in a separate pan, add 1 tablespoon of olive oil and lightly sauté the spinach and salt and pepper (to taste) just until it starts to wilt.
Divide the spinach between your dishes and ladle out your stew over top.
Top with the micro green salad
Micro Green Salad
4 cups assorted micro greens 1 tsp. minced shallots 1 tsp. grated fresh ginger 2 tsp. fresh lemon juice. 1 Tbs. zest from lemon 2 tsp. rice wine vinegar 2 tsp. olive oil. Salt and pepper to taste
Add shallots, ginger, lemon juice, rice vinegar, and oil to a bowl
Whisk until well blended
Adjust with salt and pepper
Let sit for about 10-15 min
Drizzle over micro greens and gently toss till coated
Garnish lemon zest.
Garnish on top of the Tagine or enjoy as a side salad