Moroccan Spiced Chickpea and Vegetable Tagine

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped yellow onion to the pot and cook until softened, about 5 minutes.

3. 3

   Stir in 2 minced cloves of garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 0.25 teaspoon of ground ginger, and 0.25 teaspoon of cayenne pepper if using, cooking for 1 minute until fragrant.

4. 4

   Pour in 1 (14.5-ounce) can of diced tomatoes with their liquid, 1 (15-ounce) can of rinsed and drained chickpeas, and 1 cup of vegetable broth, then bring the mixture to a simmer.

5. 5

   Add 1 medium diced sweet potato and 0.5 cup of halved dried apricots to the simmering mixture, cover the pot, and cook for 15 minutes.

6. 6

   Uncover the pot, add 1 medium diced zucchini, and continue to cook for another 10-15 minutes, or until the sweet potato and zucchini are tender.

7. 7

   Stir in 0.25 cup of chopped fresh cilantro and season the tagine with salt and black pepper to taste before serving.