Whenever I cook a Moroccan tagine, I feel so inspired by the layers of spices and vibrant colors. It’s like creating a piece of edible art, and it always tastes incredible.
Vegetable and Chickpea Tagine
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained
- 2 cups vegetable broth
- 1 zucchini, 1 carrot, 1 bell pepper (chopped)
Steps
- Heat olive oil in a tagine or Dutch oven over medium heat. Sauté onion until softened. Add garlic, ginger, turmeric, cumin, and coriander; cook for 1 minute until fragrant.
- Stir in diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer.
- Add chopped zucchini, carrot, and bell pepper. Cover and cook for 45-60 minutes, or until vegetables are tender and flavors have melded.
- Serve hot with couscous or crusty bread. Garnish with fresh cilantro if desired.