Vegan Moroccan Tagine
Introduction
Today's lunch features a delightful Vegan Moroccan Tagine, a slow-cooked savory stew that is perfect for a hearty and flavorful meal. This dish is packed with spices, root vegetables, and dried fruits, offering a sweet and spicy balance that will transport your taste buds to North Africa.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper
- 1 large sweet potato, peeled and cubed
- 2 large carrots, sliced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup dried apricots, chopped
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 3 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until the onion becomes translucent.
- Stir in the cumin, cinnamon, ginger, and cayenne pepper, cooking for about 1 minute until fragrant.
- Add the sweet potato, carrots, bell pepper, and zucchini, stirring to coat the vegetables with the spices.
- Mix in the dried apricots, chickpeas, diced tomatoes, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Serve this warming tagine with some fluffy couscous or fresh bread for a complete meal. Enjoy the rich flavors and the comforting warmth of this traditional Moroccan favorite, reimagined in a vegan style.
Nia
Nutritionfacts | Calories: 290, Fat: 7g, Carbs: 50g, Protein: 8g |
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Preparation Time | 45 minutes |
Allergy Information | Possible allergens include chickpeas and apricots. |