A tasty vegan tagine with lots of different vegetables and chickpeas, served with light couscous. This dish smells great and tastes great, making it perfect for a comforting meal.
Ingredients: 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1 tsp paprika. 1/2 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp cayenne pepper. 1 can 14 oz diced tomatoes. 1 cup vegetable broth. 2 carrots, peeled and sliced. 1 large potato, peeled and diced. 1 zucchini, sliced. 1 red bell pepper, diced. 1 cup cooked chickpeas. Salt and pepper to taste. 1 cup couscous. 2 cups water or vegetable broth. 2 tbsp chopped fresh cilantro or parsley for garnish.
Instructions: In a large pot or tagine, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Stir in ground cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper, cook for another minute. Add diced tomatoes and vegetable broth, bring to a simmer. Add carrots, potato, zucchini, bell pepper, and chickpeas. Season with salt and pepper to taste. Cover and simmer for 20-25 minutes, or until vegetables are tender. While the tagine is simmering, prepare couscous according to package instructions using water or vegetable broth. Fluff couscous with a fork and serve with vegetable tagine. Garnish with chopped fresh cilantro or parsley before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
JANET FRAZEE WADE
