Vegetable and Chickpea Tagine Recipe
196kcal
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 medium eggplant, chopped
- 1 red bell pepper, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- salt and pepper, to taste
- fresh cilantro or parsley, chopped, for garnish (optional)
Method
- Heat the olive oil in a large pot or tagine over medium-high heat.
- Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened.
- Add the ground cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper (if using), and stir to combine.
- Add the vegetable broth and tomato paste, and stir to combine.
- Add the chopped carrots, potatoes, eggplant, and red bell pepper, and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot or tagine, and let it cook for 30-40 minutes, stirring occasionally, until the vegetables are tender.
- Add the drained and rinsed chickpeas, and stir to combine. Let it cook for another 5-10 minutes until the chickpeas are heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh cilantro or parsley (if desired).
Nutrition
Serving1gCalories196kcalCarbohydrates34gProtein9gFat5gSaturated Fat1gCholesterol0mgSodium391mgPotassium764mgFiber9gSugar8g