Name: Vegetarian Moroccan Tagine With Pumpkin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon cayenne pepper; 1 can chickpeas, drained and rinsed; 1 medium pumpkin, peeled, seeded, and cut into cubes; 2 carrots, peeled and sliced; 1 red bell pepper, chopped; 1 can diced tomatoes; 1 cup vegetable broth; Salt and pepper to taste; Fresh cilantro, chopped, for garnish

Instructions

In a large tagine or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
Stir in the ground cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper. Let the spices toast for a minute to release their flavors.
Add the chickpeas, pumpkin cubes, sliced carrots, and chopped red bell pepper to the pot. Stir well to coat the vegetables with the aromatic spice mixture.
Pour in the diced tomatoes with their juices and vegetable broth. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 30 minutes, stirring occasionally, until the vegetables are tender.
Once the vegetables are cooked to your liking, remove the tagine from the heat. Taste and adjust the seasoning if necessary.
Serve the Vegetarian Moroccan Tagine with Pumpkin hot, garnished with fresh chopped cilantro for added brightness and flavor.

Ingredients

Instructions

Nutrition Facts

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