Vegetable Tagine
North African stew of roasted vegetables, warm spices, and vegetable broth in a clay pot. Vegetables soften into a fragrant, savory sauce over gentle heat.
Ingredients
Method
Dice the onion, mince the garlic and fresh ginger, and cut the carrots, zucchini, and eggplant into 1-inch pieces.
Drain and rinse the canned chickpeas.
Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Add the onion and cook for 3–4 minutes, stirring occasionally, until it begins to soften.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the garam masala, paprika, and cumin. Stir and cook for 30 seconds to bloom the spices.
Add the carrots, zucchini, eggplant, chickpeas, dried apricots, and vegetable broth. Stir well to combine.
Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 30–35 minutes, stirring occasionally, until all vegetables are tender.
Season with salt and black pepper to taste.
Transfer to a serving bowl or plates and garnish with fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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