This recipe from our friend and superfood chef Julie Morris takes inspiration from the classic Moroccan stew known as tagine, but adds her signature superfood twist with the addition of nutrient-rich goji berries. Perfect for springtime, works as both a side dish or a main!
Here is the recipe, with step by step instructions below:
Chickpea Tagine with Goji Berries
Makes 6 cups / 4-6 servings
4 tablespoons Dr. Bronner’s Coconut Oil
1 yellow onion, diced
2 large carrots, halved lengthwise and thinly sliced into half-moons
6 large cloves garlic, minced
2 pounds Roma tomatoes, diced
3 cups water
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon sea salt
½ cup dried goji berries
3 cups cooked garbanzo beans (freshly cooked or 2 15-ounce cans, drained)
¼ cup minced fresh mint, plus extra for garnish
¼ cup lemon juice
In a large, heavy-bottomed pan, warm the Dr. Bronner’s Coconut Oil over medium heat.
Add the onions and carrots, and cook for 3 minutes. Add the garlic and sauté for 30 seconds, stirring constantly.
Add the tomatoes and cook for 5 minutes longer, stirring often. Pour in the water, and add the cumin, cinnamon, salt, and goji berries – stirring to combine.
Turn the heat up to high and bring to a boil. Cover, and reduce the heat to medium low. Simmer for 45 minutes. Stir in the garbanzo beans and mint, and simmer for 15 minutes longer, uncovered.
Remove from heat and stir in the lemon juice.
Serve over rice, quinoa or other cooked grains, garnished with a pinch of minced fresh mint.
