Bring the flavors of North Africa to your kitchen table with this one-pot chickpea and vegetable tagine recipe. Made with a potpourri of spices and veggies, this easy dish is packed with plant-based nutrition, and adds a pop of color to any meal. Plus, it’s ready in under 30 minutes, freezer-friendly, and makes the house smell incredible! Win, win, win.
Truth be told, vegan meals are a bit of a hard sell in my household. One of us is 6ft 3in and active and those two things alone mean it’s a little trickier to fill up solely on plants.
Nevertheless, I still experiment with the occasional vegan dish. And this hearty vegan stew got the thumbs up from my meat-loving significant other, E.
Infused with cumin, cinnamon, and turmeric, this vegetable tagine recipe is a delightful balance of sweet, savory and aromatic flavors. Moreover, it’s loaded with satiety-boosting ingredients like chunky veggies and chickpeas, making it ideal for plant-based skeptics. Dish it up over a wholegrain or eat it all by itself. Either way, it’s a satifying gluten-free, dairy-free vegan meal. Happy noshing!
6-Vegetable Moroccan Tagine with Dried Apricots and Chickpeas
1 tbsp extra virgin olive oil
2 cloves garlic
½ red onion
1 sweet potato
1 red bell pepper
⅓ cup dried apricots
½ tsp salt
1 tsp cumin
1 tsp cinnamon
½ tsp turmeric
2 cups canned diced tomatoes
15oz (425g) canned chickpeas, drained and rinsed
1 cup low sodium vegetable broth
Crush the garlic and thinly slice the onion. Add the garlic, onion and olive oil to a soup pot (don’t turn the stove on yet).
Chop the sweet potato and zucchini into one-inch cubes.
Peel, and slice the carrots into 0.5cm/ 0.25inch pieces.
Slice the red bell pepper into 1cm/0.5-inch-wide strips. Discard the seeds and white membranes.
Chop the dried apricots into quarters.
Place the soup pot on the stove and turn the stove on to medium heat. Cook the garlic and onions until the onions are soft and translucent.
Add the carrot, sweet potato, and red pepper to the pot and sauté for 2-3 minutes.
Toss the zucchini, salt, cumin, cinnamon, and turmeric into the pot. Cook for another minute or so until the spices become fragrant.
Add the dried apricots, tomatoes, garbanzo beans, and vegetable broth to the other ingredients in the soup pot. Bring the stew to the boil, cover and cook over medium heat for 15-20 minutes (or until the sweet potato is cooked through).
Remove the lid from the pot, and cook for another 5 minutes uncovered to allow some of the liquid to evaporate.
Scoop the chickpea-vegetable mixture into serving bowls, and garnish with chopped cilantro. Bon appétit!