Hearty Moroccan Chickpea Tagine
A flavorful and aromatic slow-cooked stew originating from Morocco, made with chickpeas, hearty vegetables, and a blend of spices.
Ingredients
- ●1 can (14.5 oz) chickpeas
- ●1 medium onion
- ●2 medium carrots
- ●2 medium potatoes
- ●1 can (14.5 oz) canned diced tomatoes
- ●2 tbsp olive oil
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1 tsp paprika
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Heat the olive oil in a large Dutch oven or clay tagine over medium heat.
- 2
Add the onion and cook, stirring occasionally, until it starts to soften, about 5 minutes.
- 3
Add the carrots and potatoes, and cook for another 5 minutes, stirring occasionally.
- 4
Stir in the cumin, coriander, paprika, salt, and pepper.
- 5
Add the chickpeas, diced tomatoes, and 2 cups of water.
- 6
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 7
Bake for 30 minutes, then remove the lid and continue baking for another 15-20 minutes, or until the vegetables are tender.
- 8
Serve the tagine hot, garnished with fresh parsley or cilantro, if desired.