By Robyn Burton
Drain and rinse the canned chickpeas. Chop the carrots and zucchini into bite-sized pieces. Finely chop the onion and garlic.
In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until the onion is translucent.
Add the chopped carrots and zucchini to the pot. Sauté for another 7 minutes, stirring occasionally.
Stir in the ras el hanout, and cook for 1 minute until fragrant.
Add the canned tomatoes, chickpeas, vegetable broth, salt, and pepper to the pot. Stir to combine.
Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 25 minutes or until the vegetables are tender.
Meanwhile, toast the almonds in a dry skillet over medium heat until golden brown, about 3-4 minutes.
Chop the dried apricots and fresh cilantro or parsley.
After the tagine has cooked for 25 minutes, remove the lid and stir in the chopped dried apricots and toasted almonds. Cook for an additional 5 minutes.
Fluff the cooked couscous with a fork. Zest and juice the lemon, and add to the couscous. Stir in the chopped cilantro or parsley.
Serve the chickpea and vegetable tagine over the lemon herb couscous.
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This Moroccan Vegetarian Main Dish recipe is ready in 1 hour and features canned chickpeas, carrots, zucchini and other delicious ingredients. Contains 450 calories total.
Drain and rinse the canned chickpeas. Chop the carrots and zucchini into bite-sized pieces. Finely chop the onion and garlic.
In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until the onion is translucent.
Add the chopped carrots and zucchini to the pot. Sauté for another 7 minutes, stirring occasionally.
Stir in the ras el hanout, and cook for 1 minute until fragrant.
Add the canned tomatoes, chickpeas, vegetable broth, salt, and pepper to the pot. Stir to combine.
Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 25 minutes or until the vegetables are tender.
Meanwhile, toast the almonds in a dry skillet over medium heat until golden brown, about 3-4 minutes.
Chop the dried apricots and fresh cilantro or parsley.
After the tagine has cooked for 25 minutes, remove the lid and stir in the chopped dried apricots and toasted almonds. Cook for an additional 5 minutes.
Fluff the cooked couscous with a fork. Zest and juice the lemon, and add to the couscous. Stir in the chopped cilantro or parsley.
Serve the chickpea and vegetable tagine over the lemon herb couscous.
Calories per Serving: 450
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