Name: Vegetarian Moroccan Vegetable Tagine With Apricots
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves of garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1 medium sweet potato, peeled and diced; 2 carrots, peeled and sliced; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 can (14 oz) chickpeas, drained and rinsed; 1 can (14 oz) diced tomatoes; 1/2 cup dried apricots, chopped; 3 cups vegetable broth; Salt and pepper, to taste; Fresh cilantro, for garnish

Instructions

Heat the olive oil in a large tagine or a heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, coriander, cinnamon, turmeric, ginger, and cayenne pepper. Cook for another minute until fragrant.
Add the diced sweet potato, sliced carrots, zucchini, and chopped bell pepper to the pot. Stir to coat the vegetables with the spices and cook for a few minutes.
Pour in the drained chickpeas, diced tomatoes (with their juices), chopped apricots, and vegetable broth. Season with salt and pepper to taste.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 30-40 minutes, or until the vegetables are tender.
Check the seasoning and adjust if needed. If the tagine is too liquidy, you can uncover and cook for a few more minutes to thicken the sauce slightly.
Garnish with fresh cilantro before serving. This tagine is traditionally served with couscous or crusty bread to soak up the delicious flavors.

Ingredients

Instructions

Nutrition Facts

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