Seasonal Vegetable & Chickpea Tagine
Happier GrocerySeasonal Vegetable & Chickpea Tagine
Ingredients
For the Tagine
- 2 tablespoons HG OG Spanish Olive Oil-3 oz
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 1 zucchini, cut into 1/2-inch half-moons
- 1 red bell pepper, seeded and chopped
- 15 ounces chickpeas, canned, rinsed and drained
- 14.5 ounces crushed tomatoes, canned
- 1 1/2 cups vegetable broth
- 1/2 cup dried apricots, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat the HG OG Spanish Olive Oil-3 oz in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and grated fresh ginger. Cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
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.
⏱️ 7 min
- 5
Stir in the rinsed and drained chickpeas, canned crushed tomatoes, vegetable broth, and chopped dried apricots.
⏱️ 2 min
- 6
Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.
⏱️ 2 min
- 7
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.
⏱️ 30 min
- 8
Taste and adjust seasoning as needed.
⏱️ 1 min
- 9
Ladle the tagine into bowls and garnish with fresh chopped cilantro before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GrocerySeasonal Vegetable & Chickpea Tagine
Ingredients
For the Tagine
- 2 tablespoons HG OG Spanish Olive Oil-3 oz
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 1 zucchini, cut into 1/2-inch half-moons
- 1 red bell pepper, seeded and chopped
- 15 ounces chickpeas, canned, rinsed and drained
- 14.5 ounces crushed tomatoes, canned
- 1 1/2 cups vegetable broth
- 1/2 cup dried apricots, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat the HG OG Spanish Olive Oil-3 oz in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and grated fresh ginger. Cook for another 1 minute until fragrant.
⏱️ 1 min - 4
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.
⏱️ 7 min - 5
Stir in the rinsed and drained chickpeas, canned crushed tomatoes, vegetable broth, and chopped dried apricots.
⏱️ 2 min - 6
Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.
⏱️ 2 min - 7
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.
⏱️ 30 min - 8
Taste and adjust seasoning as needed.
⏱️ 1 min - 9
Ladle the tagine into bowls and garnish with fresh chopped cilantro before serving.
⏱️ 3 min