By Aaron Wurm
Preheat the oven to 200°C (392°F). Peel and slice the carrots into sticks. Place on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 25 minutes or until tender and slightly caramelized.
In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then add minced garlic and cook for an additional 1 minute until fragrant.
Add the ras el hanout to the saucepan, stirring continuously for 1 minute to toast the spices.
Add the canned tomatoes and chickpeas into the pan, stir to combine. Add the chopped dried apricots or dates and bring the mixture to a simmer. Cook for about 10 minutes, until slightly thickened. Season with salt and pepper to taste.
While the tagine is simmering, prepare the couscous. In a medium saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Serve the chickpea tagine over couscous, with the roasted carrots on the side.
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This Main Course Vegan Moroccan recipe is ready in 40 minutes and features canned chickpeas, canned tomatoes, garlic and other delicious ingredients. Contains 520 calories total.
Preheat the oven to 200°C (392°F). Peel and slice the carrots into sticks. Place on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 25 minutes or until tender and slightly caramelized.
In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then add minced garlic and cook for an additional 1 minute until fragrant.
Add the ras el hanout to the saucepan, stirring continuously for 1 minute to toast the spices.
Add the canned tomatoes and chickpeas into the pan, stir to combine. Add the chopped dried apricots or dates and bring the mixture to a simmer. Cook for about 10 minutes, until slightly thickened. Season with salt and pepper to taste.
While the tagine is simmering, prepare the couscous. In a medium saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Serve the chickpea tagine over couscous, with the roasted carrots on the side.
Calories per Serving: 520
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