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Heat the HG OG Spanish Olive Oil-3 oz in a large pot or Dutch oven over medium heat.

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

Stir in the minced garlic and grated fresh ginger. Cook for another 1 minute until fragrant.

Add the sliced carrots, zucchini, and chopped red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften.

Stir in the rinsed and drained chickpeas, canned crushed tomatoes, vegetable broth, and chopped dried apricots.

Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the vegetables are tender and the flavors have melded.

Taste and adjust seasoning as needed.

Ladle the tagine into bowls and garnish with fresh chopped cilantro before serving.


Heat the HG OG Spanish Olive Oil-3 oz in a large pot or Dutch oven over medium heat.

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

Stir in the minced garlic and grated fresh ginger. Cook for another 1 minute until fragrant.

Add the sliced carrots, zucchini, and chopped red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften.

Stir in the rinsed and drained chickpeas, canned crushed tomatoes, vegetable broth, and chopped dried apricots.

Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the vegetables are tender and the flavors have melded.

Taste and adjust seasoning as needed.

Ladle the tagine into bowls and garnish with fresh chopped cilantro before serving.
