Kidney Tagine (Klawi) is a Moroccan dish that combines tender kidney beans with a spiced tomato sauce, herbs, and vegetables. Celebrated for its robust flavors and nourishing qualities, this dish is a key part of Moroccan cuisine. The aromatic blend of spices paired with wholesome ingredients makes it an inviting choice for any dinner. This kidney tagine is filled with flavors that captivate the senses, offering a delightful culinary experience that excites with each bite.
Ingredients
- 1 15 oz can kidney beans, drained and rinsed
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1 cup canned chopped tomatoes
- 1 cup vegetable broth
- 1 Tbsp tomato paste
- 1/4 cup raisins
- 2 Tbsp chopped fresh parsley
- salt
- black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic; cook for 5 minutes until softened.
- Stir in the ground cumin, coriander, cinnamon, and paprika, cooking for an additional 1-2 minutes until fragrant.
- Add the canned chopped tomatoes, vegetable broth, tomato paste, and raisins. Bring the mixture to a gentle simmer.
- Gently stir in the kidney beans. Season with salt and black pepper. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
- Once cooked, taste and adjust seasoning if necessary. Transfer the kidney tagine to a serving dish and garnish with chopped fresh parsley.
Keywords: Hearty, Flavorful, Beans, Spiced, MainCourse
Spice Rack: Ground Cumin, Ground Coriander, Ground Cinnamon, Paprika
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