Moroccan Summer Vegetable Tagine
This Moroccan Summer Vegetable Tagine is a delightful celebration of seasonal produce, infused with aromatic spices to bring a burst of flavor. It makes for a perfect main course that is simple enough for beginners to cook, yet satisfying for any summer meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 large zucchini, cut into 1/2-inch slices
- 1 red bell pepper, cut into strips
- 2 medium carrots, peeled and sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup vegetable broth
- 1/4 cup dried apricots, chopped
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh cilantro, chopped
Method
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Stir in the cumin, coriander, and cinnamon, cooking until fragrant, about 1 minute.
- Add the zucchini, red bell pepper, and carrots. Sauté for another 5 minutes until the vegetables begin to soften.
- Stir in the chickpeas, vegetable broth, and dried apricots. Season with salt and pepper. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let simmer for 15-20 minutes until the vegetables are tender and flavors meld together.
- Garnish with fresh cilantro before serving.