Vegan Moroccan Tagine
Introduction
Today's special is a vegan twist on a classic African favorite: Moroccan Tagine. This dish is brimming with spices, vegetables, and dried fruits, offering a hearty and aromatic experience.
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 zucchini, sliced
- 1 bell pepper, any color, chopped
- 2 tomatoes, diced
- 1 small butternut squash, peeled and cubed
- 1/4 cup dried apricots, chopped
- 1/4 cup raisins
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- Fresh cilantro, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until the onions are translucent.
- Add the carrots, zucchini, bell pepper, squash, and tomatoes. Cook for about 5 minutes, until vegetables start to soften.
- Stir in the dried apricots, raisins, cumin, coriander, cinnamon, turmeric, cayenne, salt, and pepper.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes.
- Add the chickpeas and continue to simmer for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Enjoy this warming, comforting dish that brings the essence of Moroccan cuisine to your table with a healthy, vegan approach. Perfect for a savory lunch!
Nia
| Nutritionfacts | Calories: 300, Fat: 8g, Carbohydrates: 50g, Protein: 8g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Possible allergens include garlic and chickpeas. |