Moroccan Vegetable Tagine (Vegan)
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) grated ginger
- 4 g (2 tsp) ground cumin
- 2.7 g (1 tsp) ground cinnamon
- 2.3 g (1 tsp) smoked paprika
- 1.1 g (1/2 tsp) turmeric
- 1/4 tsp cayenne
- 122 g (2) carrots
- 196 g (1) zucchini
- 396.9 g (1 (14 oz) can) chickpeas
- 396.9 g (1 (14 oz) can) diced tomatoes
- 480 ml (2 cups) vegetable broth
- 1/2 cup dried apricots, chopped
- Fresh cilantro and toasted almonds, for garnish
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Grain-Free
Nutrition:
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Cook the spices in the oil for a full minute before adding the vegetables — blooming them this way brings out much more flavor than adding them straight into the liquid.
Instructions:
- Sauté the Onion: Heat olive oil in a large pot and sauté the onion for 4-5 minutes.
- Bloom the Spices: Add the garlic, ginger, cumin, cinnamon, paprika, turmeric, and cayenne, cooking for 1 minute until fragrant.
- Add the Vegetables: Stir in the carrots and zucchini, cooking for 3-4 minutes.
- Add the Rest: Add the chickpeas, diced tomatoes, vegetable broth, and dried apricots.
- Simmer: Bring to a simmer and cook, partially covered, for 25-30 minutes, until the vegetables are tender and the sauce has thickened.
- Garnish & Serve: Garnish with cilantro and toasted almonds, and serve with couscous or rice.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The grated ginger adds a bright, peppery warmth that lifts the other flavors.
Moroccan Vegetable Tagine (Vegan)
Ingredients:
- 30 ml (2 tbsp) olive oil
- 160 g (1) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) grated ginger
- 4 g (2 tsp) ground cumin
- 2.7 g (1 tsp) ground cinnamon
- 2.3 g (1 tsp) smoked paprika
- 1.1 g (1/2 tsp) turmeric
- 1/4 tsp cayenne
- 122 g (2) carrots
- 196 g (1) zucchini
- 396.9 g (1 (14 oz) can) chickpeas
- 396.9 g (1 (14 oz) can) diced tomatoes
- 480 ml (2 cups) vegetable broth
- 1/2 cup dried apricots, chopped
- Fresh cilantro and toasted almonds, for garnish
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The grated ginger adds a bright, peppery warmth that lifts the other flavors.
Prep:
Cook the spices in the oil for a full minute before adding the vegetables — blooming them this way brings out much more flavor than adding them straight into the liquid.
Instructions:
- Sauté the Onion: Heat olive oil in a large pot and sauté the onion for 4-5 minutes.
- Bloom the Spices: Add the garlic, ginger, cumin, cinnamon, paprika, turmeric, and cayenne, cooking for 1 minute until fragrant.
- Add the Vegetables: Stir in the carrots and zucchini, cooking for 3-4 minutes.
- Add the Rest: Add the chickpeas, diced tomatoes, vegetable broth, and dried apricots.
- Simmer: Bring to a simmer and cook, partially covered, for 25-30 minutes, until the vegetables are tender and the sauce has thickened.
- Garnish & Serve: Garnish with cilantro and toasted almonds, and serve with couscous or rice.
