LEARNING TO COOK MOROCCAN FOOD | A LOCAL TAUGHT US | Vegetable & Chicken Tagine + Moroccan Salad

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 olive oil in a tagine or large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced carrot, zucchini, and bell pepper; cook for 5 minutes, stirring occasionally.

Mix in chickpeas, diced tomatoes, and vegetable broth.

Sprinkle in cumin, cinnamon, paprika, coriander, salt, and black pepper; stir to combine.

Bring to a simmer, then reduce heat to low and cover.

Cook for 30-40 minutes, stirring occasionally, until vegetables are tender.

Remove from heat and let sit for 5 minutes before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level: