Chickpea and Vegetable Tagine
Chickpea and Vegetable Tagine
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 large onion diced
- 3 carrots sliced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 can 14.5 oz diced tomatoes
- 1 cup dried apricots chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 2 cups low-sodium vegetable broth
- 1/4 cup fresh cilantro chopped
- 1/4 cup almonds sliced
- Cooked quinoa or brown rice for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and all spices, cook for 1 minute until fragrant.
- Add diced tomatoes and cook for 5 minutes.
- Add chickpeas, carrots, bell pepper, and broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add zucchini and apricots, simmer for 10 minutes more.
- Stir in cilantro and top with sliced almonds.
- Serve over quinoa or brown rice.
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