Moroccan Style Vegetable Tagine/ Vegan/ Gluten Free

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than canned chickpeas.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be healthier and more flavorful.

Cut up a head of cauliflower, eggplant, and two small sweet potatoes.

Gather cumin, coriander, a tiny bit of cayenne, fresh ginger, chopped parsley, chopped cilantro, turmeric, two chopped carrots, chopped garlic, a medium chopped onion, and salt.

Measure out 1 cup of quinoa and 1 cup of water.

Start cooking the quinoa by bringing the water to a boil, then add the quinoa and simmer until the water is absorbed, about 10-15 minutes.

Preheat the oven to 400 degrees Fahrenheit.

In a bowl, combine eggplant, cauliflower, and sweet potatoes with about 2 tablespoons of olive oil, mixing well.

Spread the vegetable mixture on a sheet pan and roast in the oven for about 45 minutes until tender.

In a pan, heat about 2 teaspoons of olive oil and add chopped onions, carrots, and garlic; sauté for about 5-7 minutes until onions are translucent.

Add the 15-ounce can of diced tomatoes and 1 cup of water to the pan, mixing well.

Season the mixture with salt, turmeric, parsley, cilantro, and the remaining spices; bring to a simmer.

After about 5 minutes of simmering, add a half teaspoon of cinnamon, another can of diced tomatoes, chickpeas, apricots, and the juice of the lemon; stir and let cook for another 5 minutes.

Check the roasted vegetables; they should be tender after about 45 minutes.

Add the roasted vegetables to the sauce and cook for an additional 5 minutes.

Serve the vegetable tagine over the fluffy quinoa, garnished with fresh cilantro and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary