Moroccan Vegetable & Chickpea Tagine
Squash, carrots and chickpeas slowly simmered with warm spices and dried apricots. Sweet, savory and fragrant.
Prep20 min
Cook45 min
Makes4 servings
LevelEasy
Allergens: None of the 11 common allergens. Always check labels.
Ingredients
Method
- Heat the oil in a large pot or tagine and cook the onion for 6 minutes. Add the garlic and all the spices and stir for 1 minute.
- Add the squash and carrots and stir to coat in the spices.
- Add the tomatoes, stock, chickpeas and apricots. Season, cover and simmer for 20 minutes.
- Add the zucchini and cook for 10 minutes more until all the vegetables are tender.
- Stir in the lemon zest and juice and scatter with cilantro.
- Serve with couscous, or with rice to keep it gluten-free.
Cook's tip: A spoon of finely chopped preserved lemon instead of fresh lemon makes it taste properly Moroccan.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
