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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 307.3
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 299.9 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 11.5 g
  • Protein: 14.0 g

View full nutritional breakdown of Tunisian Vegetable Ragout with Quinoa calories by ingredient
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Tunisian Vegetable Ragout with Quinoa

Submitted by: AJEREMA

Introduction

Sooooo good! You really won't be disappointed. This was my first experience with eggplant AND zucchini and I loved it!

From FFVK
Sooooo good! You really won't be disappointed. This was my first experience with eggplant AND zucchini and I loved it!

From FFVK

Number of Servings: 7

Ingredients

    1 medium eggplant, cut into 1/2- to 1-inch cubes
    1 large onion, halved and sliced
    4 cloves garlic, minced
    2 teaspoons ground cumin
    1 1/2 teaspoons smoked paprika
    1/2 teaspoon turmeric
    1/4 teaspoon allspice
    1 cinnamon stick
    1/4 teaspoon salt (or to taste)
    2 medium zucchini, quartered lengthwise and sliced into 1/4-inch pieces
    1 15-ounce can diced tomatoes
    1 15-ounce can chickpeas, canned
    1/4 cup vegetable broth
    1 large tomato, coarsely chopped

    1 cup quinoa, well rinsed
    2 cups vegetable broth, fatfree
    1 clove garlic, minced

Directions

---Cover a large plate with unbleached coffee filters. (4 cone-shaped filters fit a dinner plate perfectly.) Toss the eggplant in a bowl with a little salt, and arrange it on top of the filters. Microwave for about 8 minutes, while proceeding with the rest of the recipe. (Note: You can skip this step and sauté the eggplant along with the onion. Allow additional cooking time as needed to fully cook eggplant.)

---Sauté the onion in a large non-stick pot until it begins to brown, adding a little water if necessary to prevent sticking. Add the garlic, and cook for another minute. Add all spices, including cinnamon stick, and stir for another minute. Add the zucchini, canned tomatoes, chickpeas, and vegetable broth and bring to a boil. Reduce heat and add the eggplant and tomato. Cover and cook on low while quinoa is cooking.

---Heat a medium-sized nonstick pot. Add the rinsed quinoa, and cook, stirring, for a few minutes until the quinoa is fairly dry. Add the vegetable broth and garlic, bring to a boil, reduce heat, and cover. Cook until quinoa absorbs all of the water, about 15 minutes. (If quinoa is tender and doesn't seem to absorb all the water, remove the cover and turn up the heat for a few minutes.)

---Remove cinnamon stick. Spread a bed of quinoa on each plate and top with ragout.

(1 cup = 1 serving)

Number of Servings: 7

Recipe submitted by SparkPeople user AJEREMA.






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