Moroccan Vegetable Tagine with Chickpeas

African · 55 min · Beans · vegetarian, vegan, gluten-free, dairy-free

Shop ingredients

Ingredients

• 2 cans canned chickpeas
• 3 carrot
• 2 zucchini
• 1 yellow onion
• 1 can canned diced tomatoes
• 1 tbsp ras el hanout
• 1/2 cup dried apricots
• 1.5 cups vegetable broth
• 3 tbsp olive oil
• 1/2 bunch fresh parsley

Method

1. Soften chopped onion in olive oil over medium 6 minutes, then stir in ras el hanout and bloom 1 minute.
2. Add carrots and tomatoes with the broth and simmer 12 minutes until the carrots begin to soften.
3. Add chickpeas, zucchini, and chopped apricots and cook 15 minutes more until everything is tender.
4. Season with salt and reduce uncovered if the sauce is loose.
5. Fold in chopped parsley and serve over couscous.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook