Tunisian Vegetable Ragout with Quinoa
- Number of Servings: 7
Ingredients
1 medium eggplant, cut into 1/2- to 1-inch cubes1 large onion, halved and sliced4 cloves garlic, minced2 teaspoons ground cumin1 1/2 teaspoons smoked paprika1/2 teaspoon turmeric1/4 teaspoon allspice1 cinnamon stick1/4 teaspoon salt (or to taste)2 medium zucchini, quartered lengthwise and sliced into 1/4-inch pieces1 15-ounce can diced tomatoes1 15-ounce can chickpeas, canned1/4 cup vegetable broth1 large tomato, coarsely chopped1 cup quinoa, well rinsed2 cups vegetable broth, fatfree1 clove garlic, minced
---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.
---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.
Nutritional Info 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
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