Moroccan Vegetable Tagine with Chickpeas
Moroccan vegetable tagine has exotic flavors and combines sweet and savory. Magnificent aromas will fill your home while this dish simmers on the stove.
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Servings: 6 servings
Calories: 274kcal
Equipment
- 1 Tagine
Ingredients
- 2 teaspoon Olive oil extra virgin
- 1 Onion yellow, diced
- 2 Carrots diced
- ½ teaspoon Ginger powder
- 2 cloves Garlic crushed
- 1 tablespoon Cilantro chopped
- 2 tsp Paprika
- 2 threads Saffron
- 12 oz Vegetable broth
- 1 stick Cinnamon
- ¼ cup Dates pitted and chopped
- ¼ cup Apricots dried, chopped
- 1 cup Green beans fresh, trimmed and cut into 2 inch sections
- 1 Sweet potato peeled and cut into 1-2 inch cubes
- 2 Red potatoes peeled and cut into 1-2 inch cubes
- 15.5 oz Chickpeas 1 can, drained and rinsed
- 2 teaspoon Lemon zest
- ½ tsp Salt to taste
- ½ teaspoon Black pepper to taste
Optional Ingredients
- 2 teaspoon Ras el Hanout for bold spicy flavors
- 1 tablespoon Harissa paste for spicy heat
Instructions
- Heat the tagine on medium and add the olive oil and onion. Fry the onion until soft.
- Add the carrot, ginger, garlic, cilantro, paprika and saffron. Stir well and cook for 1-2 minutes.
- Add the vegetable broth and cinnamon stick then bring to a boil.
- Set the heat to low and add the dates, apricots, green beans, potatoes and chickpeas. Simmer on low until the potatoes are soft. This will take about 20 minutes.
- Check the potatoes with a fork if they are soft then add the lemon zest. Add salt and pepper to taste.
Notes
If you don't have a tagine you can use a large Dutch oven with a tight-fitting lid instead of a tagine pot.
Variations:
- Olives: - Add in some black olives or green olives for a nice salty pop of flavor and different textures.
- Butternut squash: - Add squash instead of the potatoes for some additional subtle sweetness.
- Root vegetables: - Turnips, parsnips and radishes add some nice earthy flavors as well as different varieties of carrots for color.
- Dried fruit: - Try some chopped dried figs, prunes, golden raisins or peaches.
- Nuts: - I like to add pistachios or almonds. If you use whole raw almonds, blanch them to remove the skins or use the skinless chopped or slivered version.
- Fresh Herbs: - Some great herbs to try would be parsley, rosemary, bay leaves, basil, thyme or sage.
- Spicy: - Add in 2 teaspoons of ras el hanout spice blend and for some heat add 1 tablespoon of harissa paste. 1 teaspoon of red pepper flake also adds a nice amount of heat.
- Other ideas: - Whisk in 2 tablespoons tomato paste to the vegetable broth for some added richness and stir in on some fresh lemon juice just before serving.
Nutrition
Calories: 274kcal | Carbohydrates: 52g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 269mg | Potassium: 942mg | Fiber: 11g | Sugar: 13g | Vitamin A: 9367IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 4mg
