Low Calorie Moroccan Vegetable Tagine

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(2 customer reviews)
$0.00 Cooking Fee
Serving Size: 16 oz / 2 cups
Diets: Dairy Free, Egg Free, Gluten Free, Nut Free, Reduced Fat, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Recipe adapted from:
Jen Stone
Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan lo calorie Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
  • Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
  • Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
  • Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
  • Add tomatoes, apricots, and broth, Cook 10 minutes
  • Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
  • Stir in chickpeas and cook another 5 minutes on low heat
  • Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook30
Passive0
Total Time55 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 onion medium, peeled and chopped
  • 16 clove garlic peeled and chopped
  • 2 carrot large, peeled, and chopped in large chunks
  • 3 zucchini large, chopped into large chunks
  • 2 pound cauliflower cut into florets
  • 1 pound broccoli cut into florets
  • 2 tablespoon salt
  • 2 tablespoon harissa or chili paste
  • 2 teaspoon ground coriander ground
  • 2 teaspoon ground cinnamon ground
  • 1 teaspoon ground turmeric ground
  • 1/2 teaspoon Kosher salt
  • 28 ounce canned whole peeled tomatoes canned, peeled, and quartered
  • 1/2 cup dried apricot dried and chopped
  • 4 cup vegetable broth
  • 1/2 cup canned chickpeas cooked
  • 2 lemon juiced
  • 1 bunch Italian parsley

Cooking Tools Required

Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove
Reheating/Serving Instructions
Serve with your favorite lite bread, cauliflower couscous or rice. Enjoy!

Nutrition

Calories: 187kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 2104mg | Potassium: 1024mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3476IU | Vitamin C: 127mg | Calcium: 128mg | Iron: 3mg

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