Spiced Chickpea and Vegetable Tagine with Almonds

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped onion and cook for 5 minutes until softened, then stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric, 1 teaspoon of paprika, and 0.25 teaspoon of cinnamon, cooking for 1 minute until fragrant.

3. 3

   Add 2 medium diced zucchini, 2 medium sliced carrots, and 1 diced red bell pepper to the pot, stirring well to coat the vegetables in the spices.

4. 4

   Pour in 1 can of undrained diced tomatoes and 2 cups of vegetable broth, bringing the mixture to a simmer.

5. 5

   Stir in 2 cans of drained and rinsed chickpeas, then cover and cook for 25-30 minutes, or until the vegetables are tender.

6. 6

   Season the tagine with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, tasting and adjusting as needed.

7. 7

   Garnish the finished tagine with 0.5 cup of fresh chopped cilantro and 0.25 cup of toasted sliced almonds before serving.