Easy Moroccan Vegetable Tagine
192kcal
Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 2 cups eggplant, chopped
- 2 cups zucchini, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup raisins (optional)
- 1/4 cup chopped fresh parsley (optional)
Equipment
- large pot or Dutch oven with a lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
Method
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onions and minced garlic and cook for 5 minutes, or until onions are soft.
- Add ground cumin, ground coriander, ground cinnamon, ground turmeric, paprika, salt, and black pepper to the pot and stir to combine.
- Add vegetable broth and diced tomatoes to the pot and stir to combine.
- Add chopped carrots, chopped potatoes, chopped eggplant, and chopped zucchini to the pot and stir to combine.
- Bring the mixture to a simmer and then reduce heat to low.
- Cover the pot and simmer for 30-40 minutes, or until the vegetables are tender.
- Add drained and rinsed chickpeas and raisins (if using) to the pot and stir to combine.
- Cover the pot and simmer for an additional 10 minutes, or until the chickpeas are heated through.
- Garnish with chopped fresh parsley (if using) and serve hot.
Nutrition
Serving1gCalories192kcalCarbohydrates33gProtein5gFat6gSaturated Fat1gSodium766mgPotassium858mgFiber7gSugar8g