Description
This hearty chickpea and vegetable tagine is a flavorful and aromatic one-pot meal. It features tender chickpeas and a colorful array of vegetables simmered in a spiced tomato sauce, perfect for a satisfying dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup vegetable broth
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Add diced tomatoes, chickpeas, vegetable broth, carrots, zucchini, and bell pepper. Bring to a simmer.
- Reduce heat to low, cover, and cook for 20-25 minutes, or until vegetables are tender.
- Stir in fresh cilantro. Season with salt and pepper to taste.
- Serve hot with couscous or rice.
Notes
- For a richer flavor, add a squeeze of lemon juice before serving.
- This tagine tastes even better the next day as the flavors meld.
- You can adjust the spice level by adding more or less cayenne pepper.
- Feel free to substitute other vegetables like sweet potatoes or eggplant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: North African
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg