Chickpea & Almond Tagine

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INGREDIENTS

  • 2 tablespoons olive oil

  • 1 large white or yellow onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon paprika

  • ½ teaspoon cumin

  • ¼ teaspoon cinnamon

  • ¼ teaspoon ground coriander

  • ½ teaspoon salt

  • ½ cup dried apricots, roughly chopped

  • 1 tablespoon honey

  • 1 cup vegetable broth

  • 1 15-oz. can chickpeas

  • ⅓ cup Mariani Sliced Almonds (plus some for garnish)

  • 2 tablespoons lemon juice

  • Chopped cilantro, for garnish

  • 2 cups cooked couscous, for serving

  • Roasted vegetable of choice, for serving

INSTRUCTIONS

  1. Heat the olive oil in a saucepan over medium heat.  Add the onion and sauté for 5-7 minutes, until translucent.  Add the garlic, paprika, cumin, cinnamon, coriander, and salt and sauté for an additional 1-2 minutes.

  2. Add the apricots, honey, and vegetable broth and bring to a simmer.  Simmer for 10-15 minutes.

  3. Stir in the chickpeas, sliced almonds, and lemon juice.

  4. Transfer the tagine to serving bowls.  Serve over couscous with roasted vegetables of your choice on the side.  Garnish with chopped cilantro and additional sliced almonds

Edamame & Walnut Hummus

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INGREDIENTS

  • 1 cup shelled edamame

  • ½ a medium avocado

  • Juice of 1 lemon

  • 2 cloves garlic

  • 1 tablespoon tahini

  • ⅓ cup Mariani Walnuts

  • ¼ cup olive oil

  • 2 tablespoons water

  • ¼ cup fresh cilantro leaves

  • Salt, to taste

INSTRUCTIONS

  1. Add all ingredients to a blender and blend until completely smooth.  Taste and adjust salt as needed.

  2. Serve with crackers, pita, or fresh veggies!

White Bean Salad

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INGREDIENTS

For the salad

  • 1 can of white beans, strained and rinsed

  • 3 radishes, thinly sliced

  • ½ cup of snap peas, cut in halves

  • ¼ cup Mariani Slivered almonds

For the dressing

  • ¼ cup lemon juice

  • ½ cup olive oil

  • 1 teaspoon Dijon mustard

  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Add the almonds to a skillet over medium heat.  Stir over heat for 5 minutes, or until lightly toasted.  Set aside.

  2. Make the dressing.  Add the lemon juice, olive oil, mustard, salt, and pepper to a bowl and whisk until all ingredients are combined.

  3. Add the white beans, radishes, snap peas, and almonds to a bowl.  Drizzle the dressing on top.  Toss until the salad is all coated in dressing.