Tagine with quinoa meatballs

Tagine with quinoa meatballs


  1. 100 g quinoa, rinsed and drained.
  2. 1 can chickpeas (400 g / drained weight 240 g), rinsed
  3. 4 tablespoons pumpkin seeds
  4. 12 dried apricots
  5. 1 teaspoon maple syrup
  6. 1 flaxseed egg (1 tablespoon ground flaxseeds, 3 tablespoons water)
  7. 1 heaped teaspoon each of cinnamon, coriander, cumin, chilli flakes, smoked paprika powder, turmeric
  8. 2 teaspoons olive oil
  9. 1 red onion, chopped
  10. 6 cloves of garlic , chopped
  11. 1 can of chopped tomatoes (400g)
  12. 1 tsp good soy sauce
  13. < li> 1 tbsp apple or red wine vinegar

  14. · A handful fresh cilantro leaves
  15. · Juice of ½ lemon
  16. · Optional garnish: lemonade leaves fresh oregano


  • After rinsing, place the quinoa in a saucepan with 200ml water. Cover, bring to a boil and simmer until water has evaporated (about 12-15 minutes). Cover and let sit an additional 5 minutes.
  • While the quinoa is cooking, prepare the flax egg by combining and stirring the ground flax seeds and water in a small bowl and place in the refrigerator put.
  • Then add all the ground spices to a saucepan and heat on the stovetop for a few minutes until you feel them. Stir the spices to ensure an even roast and remove from the heat.
  • The quinoa should now be ready. Fluff with a fork and transfer to a large bowl.
  • Add the chickpeas, half the pumpkin seeds, half the apricots, the maple syrup, the flax egg and half the toasted Spices in a bowl of food processor. Pulse until well combined into a paste. I like to leave some of the chickpeas whole, but if you want a really smooth consistency, keep beating until that happens.
  • Add this mixture to the bowl mix everything together.
  • Line a flat baking tray with foil and oil the surface with 1 teaspoon olive oil.
  • Prepare the meatballs by rolling a teaspoon of the mixture in your hands and placing each on the tray. Be sure to wash your hands immediately afterwards to avoid orange stains!
  • Bake on the middle rack for 20 minutes, turning halfway through.

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  • While the patties are cooking, prepare the sauce – Add the second teaspoon of olive oil to the pan with half the toasted spices remaining. Heat slightly, then add the chopped onion and garlic. Once soft, add the canned tomatoes and stir well. Add soy sauce and vinegar and simmer for 5 minutes. Place in food processor (no need to rinse after preparing meatballs) and puree until smooth. Return to the pan to continue cooking.
    • Add the remaining pumpkin seeds and apricots (chopped), the cilantro, and the lemon juice. Keep over low heat until ready to serve.
    • If you’re serving the tagine with zoodles, prepare them now.
    • Assemble everything, cut the pieces and sprinkle with more fresh herbs.
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