Tunisian Chickpea and Vegetable Tagine

Name: Tunisian Chickpea and Vegetable Tagine
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 28 oz Chickpeas, canned, rinsed and drained; 1 large Sweet potato, peeled and cubed; 2 whole Carrots, sliced; 1 whole Zucchini, diced; 1 whole Onion, chopped; 3 cloves Garlic, minced; 14.5 oz Canned crushed tomatoes; 2 cups Vegetable broth; 2 tbsp Ras el hanout spice blend; 1 tsp Ground cumin; 1 tsp Ground ginger; 0.25 cup Dried apricots, chopped (optional); 2 tbsp Olive oil; 0.25 cup Fresh cilantro, chopped, for garnish; 0 to taste Salt and pepper

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James Chen

Time

75 minutes

Servings

Calories

276

A fragrant and hearty vegetarian tagine, slow-simmered with chickpeas, sweet potatoes, and an array of vegetables in a rich, spiced tomato sauce.

276

cal

9.9g

protein

45.4g

carbs

7.9g

fat

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chickpeas, canned, rinsed and drained	28 oz	117	7g	18g	3g
Sweet potato, peeled and cubed	1 large	49	1g	11g	0g
Carrots, sliced	2 whole	8	0g	2g	0g
Zucchini, diced	1 whole	6	0g	1g	0g
Onion, chopped	1 whole	7	0g	2g	0g
Garlic, minced	3 cloves	2	0g	1g	0g
Canned crushed tomatoes	14.5 oz	22	1g	5g	0g
Vegetable broth	2 cups	4	0g	1g	0g
Ras el hanout spice blend	2 tbsp	5	0g	1g	0g
Ground cumin	1 tsp	1	0g	0g	0g
Ground ginger	1 tsp	1	0g	0g	0g
Dried apricots, chopped (optional)	0.25 cup	13	0g	3g	0g
Olive oil	2 tbsp	41	0g	0g	5g
Fresh cilantro, chopped, for garnish	0.25 cup	0	0g	0g	0g
Salt and pepper	0 to taste	0	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chickpeas, canned, rinsed and drained	28 oz	117	7g	18g	3g
Sweet potato, peeled and cubed	1 large	49	1g	11g	0g
Carrots, sliced	2 whole	8	0g	2g	0g
Zucchini, diced	1 whole	6	0g	1g	0g
Onion, chopped	1 whole	7	0g	2g	0g
Garlic, minced	3 cloves	2	0g	1g	0g
Canned crushed tomatoes	14.5 oz	22	1g	5g	0g
Vegetable broth	2 cups	4	0g	1g	0g
Ras el hanout spice blend	2 tbsp	5	0g	1g	0g
Ground cumin	1 tsp	1	0g	0g	0g
Ground ginger	1 tsp	1	0g	0g	0g
Dried apricots, chopped (optional)	0.25 cup	13	0g	3g	0g
Olive oil	2 tbsp	41	0g	0g	5g
Fresh cilantro, chopped, for garnish	0.25 cup	0	0g	0g	0g
Salt and pepper	0 to taste	0	0g	0g	0g

Directions

Step 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Step 2
Stir in minced garlic, Ras el hanout, ground cumin, and ground ginger. Cook for 1 minute until fragrant.
Step 3
Add cubed sweet potato, sliced carrots, and diced zucchini. Sauté for 5 minutes.
Step 4
Stir in crushed tomatoes, vegetable broth, rinsed chickpeas, and chopped dried apricots (if using). Bring to a simmer.
Step 5
Reduce heat to low, cover, and simmer for 30-40 minutes, or until vegetables are tender and flavors have melded. Season with salt and pepper to taste.
Step 6
Garnish with fresh chopped cilantro before serving. Serve hot, traditionally with couscous or rice.

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