Vegetable Tagine

Name: Vegetable Tagine
Cuisine: Moroccan
Ingredients: 1 large green, red, or yellow bell pepper, seeded and chopped; 1 large green, red, or yellow bell pepper, seeded and chopped; 2 garlic cloves, minced; 1 large Yukon gold potato, peeled or scrubbed, diced; 1 large red onion, chopped; 1 tablespoon olive oil or ¼ cup water; 1 large green, red, or yellow bell pepper, seeded and chopped; 1 medium-size carrot, peeled and chopped; 1 tablespoon olive oil or ¼ cup water; 3 tablespoons minced fresh cilantro or Italian parsley; 3 tablespoons minced fresh cilantro or Italian parsley; ¼ cup pitted green olives, halved or sliced; Zest of 1 lemon; 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained; 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 2 cups vegetable broth; Salt; ½ cup dried apricots; 1 teaspoon grated fresh ginger; 1 teaspoon smoked paprika; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Fragrant with herbs, spices, and lemon zest, this flavorful Moroccan stew is traditionally served over couscous, but you may instead serve it over rice or quinoa, with warm flatbread, or on its own.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large red onion

Africa
Morocco
Stew
Vegan
Gluten-free

Method

Heat the oil or water in a large saucepan over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Add the bell pepper, potato, garlic, ginger, paprika, turmeric, cayenne, tomatoes with their juices, broth, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.
Meanwhile, soak the apricots in hot water for 10 m