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One-Pot Moroccan Chickpea and Vegetable Tagine
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced into rounds
  • 1 zucchini, cut into half-moons
  • 1 red bell pepper, chopped
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/4 cup dried apricots, chopped
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the cumin, cinnamon, turmeric, and paprika. Stir for 30 seconds until the spices smell fragrant.
  • Add the carrots, zucchini, and red bell pepper. Cook for 3 minutes, stirring now and then so the vegetables begin to soften.
  • Pour in the diced tomatoes, vegetable broth, and chickpeas. Add the chopped apricots, salt, and pepper. Stir everything together.
  • Bring the mixture to a gentle simmer. Cover the pot and cook for 20 minutes, stirring once halfway through, until the carrots are tender.
  • Remove the lid and let the tagine simmer uncovered for 5 minutes if you want a thicker sauce. Taste and adjust salt or pepper if needed.
  • Serve hot with chopped cilantro scattered on top and lemon wedges on the side.

Notes

The apricots melt slightly into the sauce and balance the spices without making the dish sweet. Leftovers taste even better the next day after the flavors settle, so this works well for meal prep. If the sauce thickens too much in the fridge, add a splash of broth when reheating.
Course: Main Course
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife