Ingredients for Moroccan Vegetable And Chickpea Tagine
- Greek Yogurt
- Sunflower Oil
- 1 large onion, chopped
- Garlic Cloves
- Paprika
- Ground Cumin
- Cinnamon
- Turmeric
- Cayenne Pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- Chopped Tomatoes
- Vegetable Stock
- Eggplants
- Zucchini
- Baby Corn
- Snow Peas
- Baby Carrots
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- Salt And Pepper
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How to Make Moroccan Vegetable And Chickpea Tagine
- Heat 1 tablespoon of olive oil in a large tagine or heavy-bottomed pot over medium heat.
- Add 1 large chopped onion and 2 cloves minced garlic. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon saffron threads (optional), and a pinch of cayenne pepper.
- Fry for 5-7 minutes, stirring occasionally, until the onions are softened and fragrant.
- Add 1 (15-ounce) can of chickpeas (drained and rinsed), 1 (28-ounce) can of crushed tomatoes, and 1 cup of vegetable stock.
- Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
- While the chickpeas simmer, prepare the vegetables: 1 cup chopped carrots, 1 cup chopped zucchini, 1/2 cup chopped bell pepper (any color), and 1/2 cup chopped green beans. Stir-fry the vegetables in a separate pan with 1 tablespoon olive oil for 5-7 minutes until slightly tender-crisp.
- Add the stir-fried vegetables to the chickpea mixture. Bring to a gentle simmer, cover, and cook for another 20 minutes, or until the vegetables are tender.
- Stir in 1/2 cup plain yogurt. Adjust seasoning with salt and pepper to taste. **Important:** Do not boil after adding yogurt.
- For the herb yogurt dressing: Combine remaining 1/2 cup plain yogurt with 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh cilantro.
- Serve the tagine hot, topped with the herb yogurt dressing. Garnish with extra cilantro and serve with couscous and a crisp salad.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
25g
Fat
5g
Carbs
12g
