Israeli Vegetable and Chickpea Tagine
A fragrant and hearty tagine bursting with the flavors of Israeli spices, tender vegetables, and protein-rich chickpeas, slow-cooked to perfection.
🧂 Ingredients
- 3 tbsp Olive oil
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(freshly grated)
- 2 tsp Cumin
- 1.5 tsp Coriander
- 1 tsp Turmeric
- 0.5 tsp Cinnamon
- 0.25 tsp Cayenne pepper(or to taste)
- 1 can (14.5 oz) Diced tomatoes(undrained)
- 2 cups Vegetable broth
- 2 medium Sweet potatoes(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
- 1 medium Zucchini(halved and sliced)
- 1 can (15 oz) Chickpeas(rinsed and drained)
- 0.5 cup Dried apricots(halved)
- to taste Salt
- to taste Black pepper
- 0.25 cup Fresh cilantro(chopped, for garnish)
- 0.25 cup Toasted almonds(sliced, for garnish)
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 2
Add garlic and ginger and cook for 1 minute until fragrant.
- 3
Stir in cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for another minute, stirring constantly.
- 4
Pour in the diced tomatoes and vegetable broth. Bring to a simmer.
- 5
Add the sweet potatoes and carrots. Cover and simmer for 15-20 minutes, or until the vegetables are starting to soften.
- 6
Stir in the zucchini, chickpeas, and dried apricots. Continue to simmer, covered, for another 15-20 minutes, or until all vegetables are tender and the sauce has thickened.
- 7
Season with salt and black pepper to taste.
- 8
Serve hot, garnished with fresh cilantro and toasted almonds.
💡 Pro Tips
- ✓For a spicier tagine, add more cayenne pepper or a pinch of red pepper flakes.
- ✓If the tagine becomes too thick, add a little more vegetable broth or water.
- ✓This tagine is excellent served with couscous or rice.
🔄 Variations
- Add other vegetables like bell peppers, butternut squash, or cauliflower.
- For a richer flavor, use chicken or vegetable stock instead of broth.
- Incorporate a tablespoon of harissa paste for an extra layer of spice and depth.