Moroccan Chickpea and Vegetable Tagine
A warmly spiced Moroccan braise of chickpeas, zucchini, carrots, and crushed tomatoes simmered with ras el hanout and finished with olives and lemon - deeply satisfying and entirely plant-based.
Ingredients
- 2 cans chickpeas (15 oz), drained, rinsed
- 2 cups canned crushed tomatoes
- 2 medium zucchini, 1" chunks
- 4 medium carrots, 1/2" rounds
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 3 tbsp extra-virgin olive oil
- 2 tsp ras el hanout (or a mix of cumin, coriander, cinnamon, turmeric)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 2 cups low-sodium vegetable broth
- 1/2 cup pitted green olives, halved
- 1 lemon, zested, juiced
- 1/4 cup fresh cilantro, roughly chopped
- 1 tsp kosher salt
Instructions
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1
Heat 3 tbsp extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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2
Add 4 minced garlic cloves, 2 tsp ras el hanout (or a mix of cumin, coriander, cinnamon, turmeric), 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon. Stir for 1 minute until fragrant.
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3
Add 4 medium 1/2" rounds carrots and stir to coat in the spices. Cook for 2 minutes.
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4
Add 2 cups canned crushed tomatoes, 2 cups low-sodium vegetable broth, and 2 cans drained, rinsed chickpeas (15 oz). Stir to combine, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
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5
Add 2 medium 1" chunks zucchini and 1/2 cup halved pitted green olives. Re-cover and cook for another 10 to 12 minutes, until the carrots and zucchini are tender.
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6
Stir in zested, juiced lemon zest and juice. Taste and adjust seasoning with 1 tsp kosher salt.
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7
Ladle into bowls over couscous or steamed rice. Garnish with 1/4 cup roughly chopped fresh cilantro.