Vegan Moroccan Tagine
Introduction
Today, let's delve into a dish that promises to be a celebration of crumbly ethnic cuisine, merging traditional charm with contemporary flair. We're crafting a Vegan Moroccan Tagine that transports your senses straight to the heart of Marrakech, but with a twist suitable for the modern vegan kitchen.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1 large sweet potato, cubed
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup chickpeas, drained and rinsed
- 1 cup diced tomatoes
- 2 cups vegetable broth
- 1/4 cup raisins
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until the onion becomes translucent.
- Stir in the cumin, coriander, cinnamon, ginger, and turmeric, cooking until fragrant.
- Add the sweet potato, carrots, bell pepper, and zucchini to the pot, stirring to coat the vegetables with the spices.
- Pour in the chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until vegetables are tender.
- Add the raisins, and season with salt and pepper. Cook for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
Enjoy your Vegan Moroccan Tagine with a side of fluffy couscous or freshly baked flatbread. This heartwarming dish not only satisfies your taste buds but also brings a piece of Moroccan tradition to your table with a healthful, plant-based approach.
Isabella
| Nutritionfacts | Calories: 200 per serving, Fat: 5g, Carbohydrates: 35g, Protein: 6g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Possible allergens include garlic and chickpeas |