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Vegetable Tagine with Chickpeas

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 3 cups butternut squash peeled and cubed
  • 2 large carrots peeled and sliced
  • 1 red bell pepper chopped
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz diced tomatoes
  • 2 cups vegetable broth
  • 1/2 cup dried apricots chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked couscous for serving

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Add minced garlic, cumin, coriander, cinnamon, ginger, and turmeric. Stir constantly for about 1 minute until fragrant.
  3. Add the butternut squash, carrots, bell pepper, chickpeas, diced tomatoes, vegetable broth, and chopped apricots. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until vegetables are tender.
  5. Season with salt and pepper to taste. Serve over couscous and garnish with fresh cilantro.