Chickpea Tagine

🛒 Ingredients

• Olive Oil 30 g · 240 kcal
• Onion, chopped 200 g · 80 kcal
• Garlic, minced 20 g · 30 kcal
• Fresh Ginger, grated 10 g · 8 kcal
• Ground Cumin 2 g · 8 kcal
• Ground Coriander 2 g · 6 kcal
• Ground Turmeric 1 g · 3 kcal
• Sweet Paprika 2 g · 6 kcal
• Ground Cinnamon 1 g · 3 kcal
• Canned Diced Tomatoes 400 g · 80 kcal
• Canned Chickpeas, drained 400 g · 560 kcal
• Vegetable Broth 500 g · 20 kcal
• Carrots, chopped 150 g · 60 kcal
• Red Bell Pepper, chopped 150 g · 45 kcal
• Dried Apricots, chopped 50 g · 120 kcal
• Fresh Cilantro, chopped 15 g · 4 kcal
• Fresh Parsley, chopped 15 g · 4 kcal
• Lemon Juice 20 g · 6 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or tagine over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in ground cumin, coriander, turmeric, paprika, and cinnamon, cooking for 30 seconds more.
3. Pour in the diced tomatoes and vegetable broth. Add the drained chickpeas, chopped carrots, red bell pepper, and dried apricots.
4. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until vegetables are tender and flavors have melded. Stir occasionally.
5. Remove from heat, stir in fresh cilantro, parsley, and lemon juice. Taste and adjust seasoning as needed.
6. Serve hot, garnished with extra fresh herbs if desired, traditionally with couscous or crusty bread.