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Hearty Moroccan Chickpea and Root Vegetable Tagine Stew
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 1 large sweet potato, peeled and cubed
  • 2 parsnips, peeled and chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the cumin, cinnamon, ginger, and paprika. Stir for 30 seconds until the spices smell fragrant.
  • Add the carrots, sweet potato, and parsnips. Cook for 3 minutes, stirring to coat the vegetables with the spices.
  • Pour in the diced tomatoes, vegetable broth, and chickpeas. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes until the root vegetables are tender.
  • Remove the lid and let the stew simmer uncovered for 5 minutes if you want a thicker broth. Stir in the chopped cilantro just before serving. Offer lemon wedges on the side.

Notes

Simmering the root vegetables in their own juices brings out extra sweetness, so taste before adding more salt. If the stew thickens too much on the second day, stir in a splash of broth when reheating. It pairs best with simple couscous or flatbread rather than heavy sides.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Dutch oven, Cutting board, Knife