Moroccan Vegetable Tagine | Possibly the BEST Vegetable Dish EVER

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than chickpeas.

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: water

Using water with herbs reduces sodium and cost.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash provides similar texture, while cabbage is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy; canola oil is budget-friendly.

Heat a stock pot over medium heat and add 3 tbsp of extra virgin olive oil.

Roughly chop 1 medium onion, thinly slice 4 cloves of garlic, roughly chop 1 red bell pepper, and cut 2 peeled carrots into small bite-sized pieces.

Add the chopped ingredients into the stock pot and mix them around to coat in the olive oil, sautéing for 5-6 minutes.

Cut 1 medium-sized Yukon gold potato and 1 medium-sized sweet potato into small bite-sized pieces.

Add the chopped potatoes and sweet potatoes to the pot after sautéing the vegetables.

Add 1 tsp dried cilantro, 1/2 tsp sweet smoked paprika, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, and 1/4 tsp saffron threads to the pot and mix well.

Add 1 can of diced tomatoes and season with sea salt and black pepper; turn up the heat and simmer for a few minutes.

Drain and rinse 1 can of chickpeas and roughly chop 1/4 cup of dried apricots.

After simmering the tomatoes for about 5 minutes, add the rinsed chickpeas and chopped apricots along with 3 cups of vegetable broth and mix well.

Bring to a boil, then cover the pot and lower the heat to low-medium, simmering for 15-20 minutes until the potatoes are cooked through.

Remove the lid, check the potatoes for doneness, and add more liquid if needed.

Turn off the heat, squeeze in 1 tbsp of fresh lemon juice, and mix well.

Transfer to a shallow bowl and garnish with chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary