Tagine

Ingredients

• 2 tbsp Olive oil (for sautéing)
• 1 large Onion (diced)
• 3 cloves Garlic (minced)
• 1 large Carrot (sliced)
• 1 medium Zucchini (diced)
• 1 medium Bell pepper (diced (any color you like))
• 1 15 oz Canned chickpeas (drained and rinsed)
• 1 14.5 oz Diced tomatoes (canned, with juices)
• 1 cup Dried apricots (chopped)
• 1 cup Vegetable broth (low-sodium is best)
• 1 tbsp Ground cumin (for warmth)
• 1 tsp Ground cinnamon (adds sweetness)
• 1 tsp Turmeric (for color and health benefits)
• 1 tsp Ground ginger (fresh ginger works too, just use more)
• 1 tsp Salt (or to taste)
• 1/2 tsp Black pepper (freshly cracked)
• 1/4 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   In a large pot or tagine, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Add the carrot, zucchini, and bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

4. 4

   Now it's time for the spices! Stir in the cumin, cinnamon, turmeric, ginger, salt, and black pepper. Let them cook for a minute to toast.

5. 5

   Add the chickpeas, diced tomatoes (with their juices), chopped apricots, and vegetable broth. Stir everything together.

6. 6

   Bring the mix to a gentle simmer, then reduce the heat to low. Cover and let it cook for 25-30 minutes, stirring occasionally.

7. 7

   Once the veggies are tender and the flavors have melded together, taste and adjust the seasoning if needed.

8. 8

   Serve hot, garnished with fresh cilantro. You can enjoy this Tagine on its own or with a side of couscous or quinoa for a hearty meal.