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Moroccan Vegetarian Carrot and Chickpea Tagine
Calories454 Kcal
Protein16 g
Fat14 g
Carbs72 g

Moroccan Vegetarian Carrot and Chickpea Tagine

OtherVegan3300 min

Tagines are usually the main dish in Morocco, but this vegetarian version works equally well as a side to meat or poultry. Chickpeas and carrots are stewed wit...

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Ingredients
  1. 1 large onion (chopped)
  2. 4 cloves garlic (finely chopped or pressed)
  3. 3 tablespoons olive oil
  4. 1 1/4 teaspoons salt, or to taste
  5. 1 teaspoon ginger
  6. 1 teaspoon turmeric
  7. 3/4 teaspoon cinnamon
  8. 1/2 teaspoon black pepper
  9. 1/4 teaspoon cayenne pepper
  10. Optional: 1/8 teaspoon Ras el hanout (or more to taste)
  11. 2 or 3 tablespoons chopped parsley or cilantro
  12. 4 or 5 peeled carrots (cut into 1/4-inch thick sticks)
  13. 1 cup water (half vegetable or chicken broth, if desired)
  14. 2 to 3 teaspoons honey (or to taste)
  15. 1 to 2 cups cooked or canned chickpeas (drained)
  16. Optional: 1 or 2 small chili peppers
  17. Optional: 1/4 cup golden raisins
  18. Garnish Optional: Additional parsley or cilantro
Directions
  1. Gather the ingredients.
  2. In the base of a tagine or in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.
  3. Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
  4. Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer.
  5. Stir in the honey and add the chickpeas and optional chili peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.
  6. Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.
  7. Enjoy!
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Vegetarian Moroccan Lentils Recipe
Calories288 Kcal
Protein18 g
Fat2 g
Carbs53 g

Vegetarian Moroccan Lentils Recipe

OtherVegan3000 min

For those who grew up with the notion that lentils belong in soups and salads and not much else, or for whom bean dishes in general just don't hold much appeal,...

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Ingredients
  1. 2 cups brown lentils (or green lentils)
  2. 2 or 3 large, ripe tomatoes (grated)
  3. 1 medium onion (chopped)
  4. 3 to 5 cloves of garlic (finely chopped or pressed)
  5. 4 tablespoons chopped fresh parsley and cilantro
  6. 2 1/2 teaspoons cumin
  7. 2 1/2 teaspoons paprika
  8. 1 1/2 teaspoons ginger
  9. 1/2 teaspoon pepper
  10. Optional: cayenne pepper (to taste)
  11. 2 teaspoons salt (or to taste)
Directions
  1. Pressure Cooker Method
  2. Gather the ingredients.
  3. Mix all ingredients in a pressure cooker.
  4. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
  5. ​Cover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender.
  6. If the lentils are still submerged in sauce, you must reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired.
  7. Portion into bowls and garnish with some fresh parsley.
  8. Enjoy!
  9. Stovetop Method
  10. Mix all ingredients in a heavy-bottomed pot.
  11. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
  12. ​Cover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.) Adjust the seasoning if desired, and serve.
  13. You can serve the lentils in individual bowls or on plates, but when offering the lentils as a main course, Moroccan tradition is to serve them on a communal platter, with each diner eating from his side of the dish.
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Spicy Moroccan Rice with Tomatoes and Peppers
Calories361 Kcal
Protein10 g
Fat8 g
Carbs65 g

Spicy Moroccan Rice with Tomatoes and Peppers

OtherVegan3000 min

While it's true that bread accompanies almost every Moroccan meal, khobz is not necessarily needed when the main dish is built around couscous or pasta or rice,...

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Ingredients
  1. 1 cup uncooked medium or long grain rice
  2. 2 tablespoons olive oil, or a little more if desired
  3. 1 onion, coarsely chopped
  4. 1 green pepper, coarsely chopped
  5. 1/2 yellow pepper, coarsely chopped
  6. 1/2 red pepper, coarsely chopped
  7. 3 or more cloves of garlic, pressed or very finely chopped
  8. 1 large tomato, peeled, seeded and chopped
  9. 1 large tomato, grated
  10. 2 1/3 cups chicken, beef or vegetable broth
  11. 1 to 2 tablespoons tomato paste
  12. 2 to 3 tablespoons chopped cilantro or parsley
  13. 1/2 teaspoon salt, or to taste
  14. 1/2 teaspoon ground cumin
  15. 1/2 teaspoon paprika
  16. 1/4 teaspoon cayenne pepper and/or black pepper
  17. 1/4 teaspoon turmeric
  18. pinch of saffron threads (optional)
  19. 1 small cinnamon stick (optional)
Directions
  1. Gather the ingredients.
  2. Heat the broth to nearly boiling, then hold warm over low heat.
  3. In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
  4. Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.
  5. Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice sit for at least five minutes before serving.
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