Name: Vegetable Tagine with Chickpeas
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne pepper (adjust to taste); 2 sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes; 2 carrots, sliced into 1/2-inch rounds; 1 red bell pepper, chopped; 1 zucchini, halved lengthwise and sliced; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 can (14 oz) diced tomatoes with their juice

Instructions

Prepare the base

Heat olive oil in a large, heavy-bottomed pot or tagine over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
Add spices

Stir in the cumin, coriander, cinnamon, turmeric, and cayenne pepper. Toast the spices for 30 seconds until they become aromatic, being careful not to burn them.
Add vegetables

Add sweet potatoes, carrots, and bell pepper to the pot. Stir well to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.
Simmer the stew

Add diced tomatoes with their juice and 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the sweet potatoes are almost tender.
Finish the tagine

Add zucchini and chickpeas to the pot. Stir gently and cook uncovered for another 10-15 minutes until all vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
Serve

Garnish with fresh cilantro leaves and serve hot with couscous or crusty bread. For an authentic experience, serve directly from the tagine if you're using one.

Vegetable Tagine with Chickpeas

Ingredients

Instructions

Nutritional Information