Vegetable Tagine

🛒 Ingredients

• Olive Oil 30 g · 265 kcal
• Yellow Onion 150 g · 60 kcal
• Garlic Cloves 15 g · 22 kcal
• Fresh Ginger 10 g · 8 kcal
• Canned Diced Tomatoes 400 g · 80 kcal
• Carrots 200 g · 82 kcal
• Sweet Potato 300 g · 258 kcal
• Zucchini 200 g · 34 kcal
• Red Bell Pepper 150 g · 38 kcal
• Chickpeas (canned, drained) 240 g · 380 kcal
• Vegetable Broth 400 g · 10 kcal
• Dried Apricots 50 g · 120 kcal
• Fresh Cilantro 20 g · 5 kcal
• Ground Cumin 3 g · 8 kcal
• Ground Coriander 3 g · 8 kcal
• Ground Turmeric 3 g · 9 kcal
• Smoked Paprika 3 g · 8 kcal
• Ground Cinnamon 3 g · 8 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large tagine pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
2. Stir in minced garlic, grated fresh ginger, cumin, coriander, turmeric, smoked paprika, and cinnamon; cook for 1 minute until fragrant.
3. Add diced tomatoes, vegetable broth, sweet potato, and carrots to the pot. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes.
4. Add zucchini, bell pepper, drained chickpeas, and dried apricots to the tagine. Continue to cook, covered, for another 20-25 minutes until all vegetables are tender.
5. Taste and adjust seasoning if needed, then remove from heat. Garnish generously with fresh cilantro before serving.