Vegetable Tagine with Chickpeas
Ingredients
The base
-
1
tablespoon
extra virgin olive oil
-
3
cloves
garlic, minced
-
1
teaspoon
minced fresh ginger
-
2
teaspoons
cumin
-
½
teaspoon
cardamom
-
1
teaspoon
coriander
-
1
teaspoon
turmeric
-
½
teaspoon
black pepper
-
½
teaspoon
salt (optional)
-
½
cup
vegetable broth
-
1
14.5-ounce can
tomato sauce
-
2
tablespoons
tomato paste
-
2
tablespoons
harissa paste
The vegetables
-
½
onion
sliced
-
1
15-ounce can
chickpeas, rinsed and drained
-
2
small
carrots, sliced in thin vertical strips
-
1
small
bell pepper, sliced
-
2
small
zucchini, sliced in thin vertical strips
-
1
small
eggplant, sliced in thin vertical strips
Instructions
- Heat the tagine on low heat and add olive oil.
- Cook garlic and ginger for 4 minutes, stirring occasionally.
- Add spices and salt, cooking for an additional 2 minutes.
- Stir in vegetable broth, tomato sauce, tomato paste, and harissa, simmering for about 3 minutes.
- Layer onion slices in the center of the tagine, then add chickpeas on top.
- Arrange the sliced vegetables in a cone shape around the onions.
- Drizzle the tomato sauce mixture over the vegetables without disturbing the stack.
- Cover with the tagine lid and cook on low for 1 hour 15 minutes.
- Check for tenderness and cook for an additional 10 minutes if needed.
- Serve directly from the tagine with couscous or wheat bread.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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