Moroccan Vegetable Tagine
Dinner
A warmly spiced North African stew with chickpeas, root vegetables, dried apricots, and aromatic spices. Served over fluffy couscous for an exotic weeknight dinner.
Prep Time: 15 mins
Cook Time: 35 mins
Servings: 4
Ingredients
- • 1 tbsp olive oil
- • 1 large onion, diced
- • 3 cloves garlic, minced
- • 2 large carrots, peeled and cut into chunks
- • 2 medium potatoes, cubed
- • 1 can (15 oz) chickpeas, drained
- • 1 can (14 oz) diced tomatoes
- • 1 cup vegetable broth
- • 1/3 cup dried apricots, halved
- • 2 tsp ras el hanout (or 1 tsp cumin + 1/2 tsp cinnamon + 1/2 tsp coriander)
- • 1 tsp turmeric
- • 1/2 tsp ground ginger
- • Salt and pepper
- • 2 cups cooked couscous
- • Fresh cilantro and toasted almonds for garnish
Instructions
1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook for 4-5 minutes.
2
Add garlic, ras el hanout, turmeric, and ginger. Stir for 1 minute until fragrant.
3
Add carrots, potatoes, chickpeas, diced tomatoes, broth, and dried apricots. Stir to combine.
4
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until vegetables are tender.
5
Season with salt and pepper.
6
Serve over fluffy couscous, garnished with fresh cilantro and toasted almonds.