Moroccan Tagine with Vegetables and Chickpeas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the yellow onion and cook until softened, about 5-7 minutes.

   Ca. 6 min.

3. 3

   Stir in the garlic and ginger, cooking for another minute until fragrant.

   Ca. 1 min.

4. 4

   Add the cumin, coriander, turmeric, paprika, and cinnamon, stirring constantly for about 30 seconds to toast the spices.

   Ca. 1 min.

   Kokkens note: Toasting spices briefly enhances their flavor.

5. 5

   Pour in the vegetable broth and diced tomatoes, then add the chickpeas, sweet potato, carrots, and dried apricots.

   Ca. 2 min.

6. 6

   Season with salt and black pepper.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the sweet potatoes and carrots are tender.

   Ca. 25 min.

8. 8

   Add the zucchini and continue to simmer, covered, for another 10 minutes, until the zucchini is tender-crisp.

   Ca. 10 min.

   Kokkens note: Adding zucchini later prevents it from becoming mushy.

9. 9

   Stir in the lemon juice.

10. 10

    Taste and adjust seasonings as needed.

11. 11

    Serve hot, garnished with fresh cilantro.

    Kokkens note: This tagine is excellent served with couscous or rice.