Moroccan Chickpea and Vegetable Tagine Recipe
This cold weather calls for a hot and nourishing dinner and this Moroccan Chickpea and Vegetable Tagine is exactly that.
Full of warming spices, fresh herbs, chickpeas and chunky vegetables, it’s a simple and delicious meal that vegans, vegetarians and meat eaters will all love.
Heat the coconut oil in a large pot, meanwhile chop the onion and garlic. Add the onion and garlic to the pot and cook on a medium heat with the lid on, so they can sweat and soften. After a few minutes, add the cumin, coriander, sumac, paprika, cinnamon, chili and ginger and toast the spices for a few minutes to bring out the flavours until aromatic.
Add around 1 1/2-2 cups of water, the passata and your chopped carrots and sweet potato and simmer for approximately 20 minutes, or until the vegetables are slightly soft when you stab them with a knife.
Add the chopped aubergine and cook for a further 10 minutes, then add the chickpeas, a handful of chopped fresh dates and a handful each of chopped fresh coriander and parsley. Mix well and allow it all to combine, adding the remaining water to thin it out a little.
Serve topped with more fresh herbs and some rice or quinoa on the side, and keep the leftovers in the fridge for easy weeknight meals.
“Moroccan Chickpea and Vegetable Tagine“ Superfood Siobhan, Retrieved 04 January 2016. <http://www.superfoodsiobhan.com/2013/10/moroccan-chickpea-and-vegetable-tagine.html.>
Image source: www.theveganhousehold.com