Moroccan Vegetable Tagine

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 tbsp olive oil
• •1 large onion, chopped
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1 tsp ground cinnamon
• •1/2 tsp cayenne pepper
• •1/2 tsp turmeric
• •1 can (14 oz) diced tomatoes
• •1 medium carrot, sliced
• •1 medium zucchini, diced
• •1 red bell pepper, chopped
• •1 cup chickpeas, drained and rinsed
• •1 cup vegetable broth
• •Salt and pepper to taste
• •Fresh cilantro for garnish
• •1 tbsp lemon juice
• •Couscous or rice for serving (optional)

Instructions

1. 1

   Heat olive oil in a large tagine or pot over medium heat.

2. 2

   Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for an additional minute.

4. 4

   Add the ground cumin, ground coriander, ground cinnamon, cayenne pepper, and turmeric; cook for 1 minute until fragrant.

5. 5

   Pour in the diced tomatoes and vegetable broth, stirring to combine.

6. 6

   Bring to a simmer, then add the sliced carrot, zucchini, red bell pepper, and chickpeas.

7. 7

   Cover and cook for 30 minutes, stirring occasionally, until the vegetables are tender.

8. 8

   Season with salt, pepper, and lemon juice; serve garnished with fresh cilantro, alongside couscous or rice if desired.