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.
Recipe by: Jen Stone
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook30
Passive0
Total Time55 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove
Ingredients
1/4cupextra virgin olive oil
4onionmedium, peeled and chopped
16clovegarlicpeeled and chopped
2carrotlarge, peeled, and chopped in large chunks
3zucchinilarge, chopped into large chunks
2poundcauliflowercut into florets
1poundbroccolicut into florets
2tablespoonsalt
2tablespoonharissaor chili paste
2teaspoonground corianderground
2teaspoonground cinnamonground
1teaspoonground turmericground
1/2teaspoonKosher salt
28ouncecanned whole peeled tomatoescanned, peeled, and quartered
1/2cupdried apricotdried and chopped
4cupvegetable broth
1/2cupcanned chickpeascooked
2lemonjuiced
1bunchItalian parsley
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
Reheating Instructions
Serve with your favorite lite bread, cauliflower couscous or rice. Enjoy!