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Chickpea and Vegetable Tagine

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

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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