Description
A flavorful and hearty vegan tagine with chickpeas, vegetables, and warm spices.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1/2 cup dried apricots, halved
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more.
- Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds.
- Add diced tomatoes, vegetable broth, chickpeas, zucchini, bell pepper, and apricots.
- Bring to a simmer, then reduce heat and cover. Cook for 20-25 minutes, or until vegetables are tender.
- Stir in cilantro, salt, and pepper.
- Serve hot with couscous or rice.
Notes
- Adjust the amount of cayenne pepper to your spice preference.
- You can add other vegetables like carrots or sweet potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan