Moroccan 50 min

Vegetable Tagine

Name: Vegetable Tagine
Total time: 50 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 2 medium sweet potatoes, peeled and cubed; 2 medium zucchini, cubed; 2 medium carrots, sliced; 1 can (15 oz) chickpeas, drained; 1 can (14 oz) diced tomatoes; 1 large yellow onion, sliced; 4 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon cinnamon; 1 teaspoon smoked paprika; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne; 1 cup vegetable broth; 1/4 cup dried apricots, halved; 2 tablespoons honey; Fresh cilantro and couscous for serving

veganvegetariangluten-freehealthy

Ingredientsfor 2

320

Cal

10g

Protein

54g

Carbs

Fat

12 medium sweet potatoes, peeled and cubed
22 medium zucchini, cubed
32 medium carrots, sliced
41 can (15 oz) chickpeas, drained
51 can (14 oz) diced tomatoes
61 large yellow onion, sliced
74 cloves garlic, minced
83 tablespoons olive oil
91 teaspoon cumin
101 teaspoon coriander
111 teaspoon cinnamon
121 teaspoon smoked paprika
131/2 teaspoon turmeric
141/4 teaspoon cayenne
151 cup vegetable broth
161/4 cup dried apricots, halved
172 tablespoons honey
18Fresh cilantro and couscous for serving

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Instructions

1
Heat olive oil in a large pot or tagine over medium heat. Cook onion for 8 minutes until soft. Add garlic, cumin, coriander, cinnamon, paprika, turmeric, and cayenne. Stir for 1 minute.
2
Add sweet potatoes, carrots, chickpeas, diced tomatoes, broth, dried apricots, and honey. Stir well. Bring to a boil, reduce heat to low, cover, and cook for 25 minutes.
3
Add zucchini and cook for another 15 minutes until all vegetables are tender but not mushy. Season with salt. The tagine should have a sweet-savory balance from the apricots and honey. Serve over fluffy couscous with fresh cilantro.