Moroccan Vegetable Tagine with Chickpeas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
African · 55 min · Beans · vegetarian, vegan, dairy-free
405 cal
14g protein
58g carbs
13g fat
per serving · estimated
Ingredients
- 1 can canned chickpeas
- 2 carrot
- 1 zucchini
- 1 yellow onion
- 1 can canned diced tomatoes
- 1/2 tbsp ras el hanout
- 1/4 cup dried apricots
- 3/4 cup vegetable broth
- 1 1/2 tbsp olive oil
- 1 bunch fresh parsley
Method (tap to check — screen stays awake)
- Soften chopped onion in olive oil over medium 6 minutes, then stir in ras el hanout and bloom 1 minute.
- Add carrots and tomatoes with the broth and simmer 12 minutes until the carrots begin to soften.
- Add chickpeas, zucchini, and chopped apricots and cook 15 minutes more until everything is tender.
- Season with salt and reduce uncovered if the sauce is loose.
- Fold in chopped parsley and serve over couscous.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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