Zucchini & Chickpea Tagine
with Basmati Rice & Chermoula
Tagine is named for the conical clay vessel it’s traditionally cooked in. However, that’s not necessary to make it delicious! What you really need is a balance of textures and layers of savory-sweet flavors. Luckily, our chefs created a delicious weeknight version that’s got all that and then some. They swapped the traditional couscous for fluffy basmati rice, then added hearty veggies, fragrant spices, sweet apricots, and crunchy almonds. On top, there’s two flavorful sauces: lemon cream and chermoula. The chermoula’s chock full of cilantro, garlic, olive oil, lemon, and jalapeño, which adds the perfect punch. If this all sounds complicated, it’s not! All you need is 30 minutes for this awesome dish to land on your table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Yellow Onion
1 clove
Garlic
¼ ounce
Cilantro
1 unit
Lemon
1 unit
Jalapeño
13.4 ounce
Chickpeas
½ cup
Basmati Rice
2 unit
Veggie Stock Concentrate
4 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Tunisian Spice Blend
½ ounce
Almonds
(Contains: Tree Nuts)
1 ounce
Dried Apricots
1 teaspoon
Hot Sauce
Not included in your delivery
3 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and dice onion. Mince cilantro. Peel and mince or grate garlic. Zest and halve lemon (for 4 servings, zest 1 lemon and halve both). Mince jalapeño, removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas; pat dry with paper towels.
Heat a drizzle of olive oil in a small pot over medium-high heat. Add a quarter of the onion; cook, stirring, until just softened, 2-3 minutes. Stir in rice, ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest later), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, in a small bowl, combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired. In a separate small bowl, combine sour cream, a pinch of salt, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Add Tunisian Spice, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.
Pour ⅓ cup water (⅔ cup for 4 servings) and remaining stock concentrates into pan. Stir in chickpeas and bring to a low simmer. Cook until liquid is slightly reduced, 1-2 minutes. Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Divide between plates and top with tagine. Top with almonds and apricots. (TIP: Toast almonds before adding if you like.) Drizzle with lemon cream and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges; serve on the side.
