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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A perfect tagine for you vegetable lovers out there. Serve with Authentic Moroccan Bread or over couscous or rice. I have changed the servings based on Susiecat's review. Ingredients:
3 tablespoons olive oil |
1 -2 onion, sliced |
3 garlic cloves, chopped |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon paprika |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 teaspoon turmeric |
2 -2 1/2 cups vegetable broth |
1 tablespoon tomato paste |
1 tablespoon fresh parsley, finely chopped |
1 tablespoon fresh cilantro, finely chopped |
1 (15 1/2 ounce) can chickpeas, drained & rinsed |
4 small carrots, peeled & sliced |
1 green pepper, seeded & sliced |
2 zucchini, thinly sliced |
3 tomatoes, chopped |
1 lemon, juice of |
4 green onions, white part only, finely chopped (to garnish) |
Directions:
1. Heat the oil in a large tagine over medium low heat. Add the onion & garlic and cook until soft. Stir in the spices & cook until fragrant.
2. Turn the heat onto low & gently pour in 2 cups of broth. Next add in add the tomato paste, herbs, & all vegetables except for the garnishments & stir. Cover with the lid & cook for 45 minutes.
3. Check the vegetables to make sure they are tender, if not cook for additional 15 minutes, adding another 1/2 cup of broth or water if needed. Once tender, stir in the lemon juice & top with the green onions.
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