This is adapted from the master, Chef Abdel Elatouabi of Sol Sun Belt Cookery in Vancouver, and inspired from our Superfood Series: Get Your Green On, where we cooked 5 dishes with a focus on green leafies.
This traditional take on a sweet Moroccan classic is super easy, bursting with flavour and loaded in health boosting spices like tumeric and ginger. And of course the super powerful and all mighty Kale. You can make it in a simple pan with a cover, but it comes out so much better and way more even made in a traditional Moroccan Tagine. (Available in most specialty kitchen stores.) Serve over quinoa with a green salad and dinner is divine.
- 1 cup chickpeas, cooked
- 1/2 onion diced
- 2 garlic cloves, crushed
- 1 TBLS Tumeric
- 1/2 TSP Ginger
- 2 PInches of Persian Saffron
- 1 TSP Corriander
- Juice of whole orange
- 3-4 dried unsulphured figs, diced
- 3-4 dried unsulphured apricots, diced
- 1 TBLS Orange Zest
- 1.5 Cups of chopped Kale
- Salt and Pepper to taste
- *Optional Veggies: Red Bell Peppers, Cauliflower
Heat Olive oil in Tagine on stove and add onions until translucent. Add garlic. Add all spices and cook until fragrant—3 minutes. Add chick peas and dried fruit. Cook for another 3 minutes. Add Kale, orange zest and juice. Cover tagine and simmer on low for 8 minutes or until kale is cooked.
Transfer to a bowl or atop quinoa and sprinkle with salt and pepper.
*NOTE: Add peppers and cauliflower before Kale as Kale cooks very fast.
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