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Moroccan Vegetable Tagine-Style Stew
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, sliced into rounds
  • 2 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • Salt and black pepper to taste
  • Juice of 1 lemon
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
  • Stir in the garlic, cumin, cinnamon, paprika, ginger, and turmeric. Cook for 1 minute until the spices smell fragrant.
  • Add the carrots, zucchini, and red bell pepper. Stir to coat the vegetables with the spices.
  • Pour in the diced tomatoes and vegetable broth. Season with salt and black pepper. Bring the mixture to a simmer.
  • Cover the pot and cook for 15 minutes, stirring once or twice, until the carrots are tender.
  • Add the chickpeas and lemon juice. Simmer uncovered for 5 more minutes to warm the chickpeas through.
  • Ladle the stew into bowls and top with fresh cilantro before serving.

Notes

Add a pinch more cinnamon if you like a sweeter note, or stir in a spoonful of harissa for heat. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture. Serve with warm flatbread or quick-cooked couscous on the side.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Pot, Cutting Board, Knife