Name: Moroccan Tagine with Gnocchi and Preserved Lemon
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 20 oz Potato Gnocchi; 15 oz Chickpeas; 14.5 oz Diced Tomatoes; 2 cups Vegetable Broth; 1 whole Onion; 3 cloves Garlic; 1 tbsp Ginger; 2 tbsp Ras el Hanout; 1 tsp Turmeric; 1 whole Zucchini; 2 whole Carrots; 0.5 piece Preserved Lemon; 0.25 cup Fresh Cilantro; 2 tbsp Olive Oil

Moroccan Tagine with Gnocchi and Preserved Lemon

DinnerVegetarianComfort Food

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Potato Gnocchi	20 oz	230	6g	50g	1g
Chickpeas	15 oz	174	9g	29g	3g
Diced Tomatoes	14.5 oz	19	1g	4g	0g
Vegetable Broth	2 cups	6	0g	2g	0g
Onion	1 whole	11	0g	3g	0g
Garlic	3 cloves	3	0g	1g	0g
Ginger	1 tbsp	2	0g	0g	0g
Ras el Hanout	2 tbsp	7	0g	2g	0g
Turmeric	1 tsp	2	0g	0g	0g
Zucchini	1 whole	8	1g	2g	0g
Carrots	2 whole	13	0g	3g	0g
Preserved Lemon	0.5 piece	0	0g	0g	0g
Fresh Cilantro	0.25 cup	0	0g	0g	0g
Olive Oil	2 tbsp	62	0g	0g	7g

Ingredients (14)

Directions

Step 1
Finely chop onion, mince garlic, and grate ginger. Dice zucchini and carrots into 1/2 inch pieces. Rinse and drain chickpeas.
Step 2
Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion until softened, about 5 minutes. Add garlic, ginger, Ras el Hanout, and turmeric, cooking for 1 minute until fragrant.
Step 3
Stir in diced carrots and zucchini, cooking for 5 minutes. Add chickpeas, diced tomatoes (undrained), and vegetable broth. Bring to a simmer, then cover and cook for 20 minutes, allowing vegetables to soften and flavors to meld.
Step 4
Remove pulp from preserved lemon and finely dice the peel. Stir the diced preserved lemon peel into the tagine sauce.
Step 5
Add gnocchi directly to the simmering tagine. Cook for 3-5 minutes, stirring gently, until gnocchi are tender and float to the surface. Do not overcook.
Step 6
Stir in fresh cilantro. Taste and adjust seasoning as needed. Serve hot.