Day 18: Monday, Nov 5 ~ Moroccan Quinoa, Chickpea, Cauliflower & Carrot Tagine ~

~ Moroccan Quinoa, Chickpea, Cauliflower & Carrot Tagine ~

Yesterday was more left overs. We didn't blog about it. I know you were stressing over it.

But, here's what we had tonight:

By Jeff Novick, MS, RD

2 Boxes POMI chopped tomatoes (26 oz each box)

2 14-oz Can Unsalted Chickpeas
1 lb Frozen Cauliflower (1 small head fresh)
1 lb Frozen Slices Carrots (6-8 med. or 4 lg.)
1/2 lb frozen Onions
1/4 cup blanched toasted almonds
1/2 cup sliced dried apricots

2 tsp cinnamon
2 tsp cumin
2 tsp smoked paprika
2 tsp coriander
1/2 tsp red chili flakes

Place all ingredients except almonds in a large saucepan, Bring to a boil, simmer for 10 minutes and serve over Quinoa. Top with toast almonds.

Enjoy!