Moroccan Vegetable Tagine with Chickpeas
A vibrant and flavorful Moroccan dish featuring a medley of vegetables and chickpeas, perfect for a hearty meal.
Ingredients
Vegetables
- 2 tsp Olive oil (extra virgin)
- 1 cup Onion (yellow, diced)
- 2 pieces Carrots (diced)
- ½ tsp Ginger powder
- 2 cloves Garlic (crushed)
- 1 Tbsp Cilantro (chopped)
- 2 tsp Paprika
- 2 threads Saffron
- 12 oz Vegetable broth
- 1 stick Cinnamon
- ¼ cup Dates (pitted and chopped)
- ¼ cup Apricots (dried, chopped)
- 1 cup Green beans (fresh, trimmed and cut into 2 inch sections)
- 15.5 oz Chickpeas (1 can, drained and rinsed)
- 2 tsp Lemon zest
- ½ tsp Salt (to taste)
- ½ tsp Black pepper (to taste)
- 2 tsp Ras el Hanout (for bold spicy flavors)
- 1 Tbsp Harissa paste (for spicy heat)
Instructions
- Heat the tagine on medium, add olive oil and onion, and fry until soft.
- Add carrot, ginger, garlic, cilantro, paprika, and saffron. Stir and cook for 1-2 minutes.
- Add vegetable broth and cinnamon stick, then bring to a boil.
- Set heat to low, add dates, apricots, green beans, potatoes, and chickpeas. Simmer until potatoes are soft (about 20 minutes).
- Check potatoes for softness, then add lemon zest, salt, and pepper to taste.
Notes
Serve with couscous or crusty bread for a complete meal.