Moroccan Inspired Vegan Tagine-Moroccan Chickpea Tagine Recipe

VEGAN RECIPE – AFRICA

Introduction: Moroccan cuisine is known for its rich flavors and aromatic spices, and a tagine is one of its most iconic dishes. This Moroccan Chickpea Tagine is a delightful vegan rendition, featuring hearty chickpeas and a colorful array of vegetables, all infused with a blend of fragrant spices. Traditionally cooked in a clay pot called a tagine, this recipe captures the essence of Moroccan culinary traditions.

Cooking Time: Preparation: 20 minutes Cooking: 1 hour 15 minutes Total: 1 hour 35 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 carrots, peeled and sliced into rounds
• 1 zucchini, diced
• 1 14-ounce can diced tomatoes (with juices)
• 2 15-ounce cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• Salt and pepper to taste
• 1/4 cup dried apricots, chopped
• 1/4 cup green olives, pitted and halved
• 2 tablespoons fresh lemon juice
• Fresh cilantro or parsley, chopped, for garnish

Instructions:

1. Prepare the Tagine:
   • In a large tagine or a heavy-bottomed pot, heat the olive oil over medium heat.
2. Sauté Aromatics:
   • Add the chopped onion and sauté until it turns translucent, about 3-4 minutes.
   • Stir in the minced garlic and cook for an additional 1 minute.
3. Add Spices:
   • Add cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper to the pot. Stir well to coat the aromatics with the spices and cook for about 1-2 minutes until fragrant.
4. Vegetables and Chickpeas:
   • Add the diced red and yellow bell peppers, sliced carrots, and diced zucchini. Cook for about 5-6 minutes until the vegetables start to soften.
5. Tomatoes and Chickpeas:
   • Pour in the diced tomatoes with their juices and the drained and rinsed chickpeas. Stir to combine.
6. Add Liquid:
   • Pour in the vegetable broth and season with salt and pepper to taste. Give it a good stir.
7. Simmer:
   • Cover the pot and let the tagine simmer over low-medium heat for about 45 minutes to 1 hour, allowing the flavors to meld and the vegetables to become tender.
8. Add Final Touches:
   • Stir in the chopped dried apricots and halved green olives. Let it cook for an additional 5 minutes.
9. Finish and Serve:
   • Just before serving, drizzle fresh lemon juice over the tagine and give it a final stir.
   • Garnish with chopped fresh cilantro or parsley for a burst of color and freshness.
10. Serve:
    • Serve the Moroccan Chickpea Tagine over couscous, quinoa, or rice. The dish can be enjoyed on its own or with a side of crusty bread.

Tips:

• If you don’t have a tagine, you can use a heavy-bottomed pot with a tight-fitting lid.
• Adjust the spice levels to your preference. If you prefer more heat, increase the amount of cayenne pepper.
• Feel free to customize the vegetable selection based on what you have on hand or your personal preferences.
• To deepen the flavors, consider marinating the chickpeas and vegetables with the spices for an hour before cooking.
• Leftovers taste even better the next day as the flavors continue to meld.

Enjoy the rich flavors and aromatic aromas of this Moroccan Chickpea Tagine – a dish that encapsulates the warmth and beauty of Moroccan cuisine.