By Filiberto Rios
Prepare the mixed root vegetables (carrot and turnip) by peeling and cutting them into bite-sized pieces. Also, cut the zucchini into similar sized chunks.
Heat 2 tablespoons of olive oil in a large pot or tagine over medium heat.
Add the mixed root vegetables to the pot and sauté for about 5 minutes until they start to soften.
Stir in the drained chickpeas, canned tomatoes, and the Ras el Hanout spice mix. Cook for another 2 minutes until everything is well coated with the spices.
Pour in the vegetable broth and bring to a simmer. Cover the pot, reduce the heat, and let it cook for 20 minutes, or until the vegetables are tender.
While the tagine is cooking, chop the dried apricots into small pieces.
After 20 minutes, add the zucchini and dried apricots to the pot. Season with salt and black pepper to taste. Continue cooking for another 10 minutes until the zucchini is tender.
Fluff the cooked whole wheat couscous with a fork.
Serve the chickpea and vegetable tagine over a bed of couscous. Garnish with fresh herbs, if desired.
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This Moroccan Vegetarian Main Dish recipe is ready in 45 minutes and features Chickpeas (drained), Mixed root vegetables (carrot, turnip), Zucchini and other delicious ingredients. Contains 420 calories total.
Prepare the mixed root vegetables (carrot and turnip) by peeling and cutting them into bite-sized pieces. Also, cut the zucchini into similar sized chunks.
Heat 2 tablespoons of olive oil in a large pot or tagine over medium heat.
Add the mixed root vegetables to the pot and sauté for about 5 minutes until they start to soften.
Stir in the drained chickpeas, canned tomatoes, and the Ras el Hanout spice mix. Cook for another 2 minutes until everything is well coated with the spices.
Pour in the vegetable broth and bring to a simmer. Cover the pot, reduce the heat, and let it cook for 20 minutes, or until the vegetables are tender.
While the tagine is cooking, chop the dried apricots into small pieces.
After 20 minutes, add the zucchini and dried apricots to the pot. Season with salt and black pepper to taste. Continue cooking for another 10 minutes until the zucchini is tender.
Fluff the cooked whole wheat couscous with a fork.
Serve the chickpea and vegetable tagine over a bed of couscous. Garnish with fresh herbs, if desired.
Calories per Serving: 420
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