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Vegetable Tagine with Chickpeas

Big, cozy flavors and tender vegetables come together in one hearty pot that tastes like pure comfort. Packed with pantry staples, warming spices, and wholesome ingredients, this dish is surprisingly simple to pull together on a busy evening.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: Moroccan
Calories: 343.9
Ingredients Method Notes

Ingredients
  

  • 1/4 cup Private Reserve extra virgin olive oil more for later
  • 2 medium yellow onions peeled and chopped
  • 8-10 cloves garlic peeled and chopped
  • 2 large carrots peeled and chopped
  • 2 large russet potatoes peeled and cubed
  • 1 large sweet potato peeled and cubed
  • salt to taste
  • 1 tbsp Harissa spice blend or 1 1/2 teaspoons ras el hanout
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 2 cups canned whole peeled tomatoes
  • 1/2 cup dried apricot heaping and chopped
  • 1 quart low-sodium vegetable broth or broth of your choice
  • 2 cups cooked chickpeas
  • 1 lemon juice of
  • fresh parsley leaves handful

Method
 

  1. Heat olive oil in a large heavy pot or Dutch oven over medium heat until shimmering.
  2. Add chopped onions, increase heat to medium-high, and saute for 5 minutes while tossing regularly.
  3. Add garlic, carrots, russet potatoes, and sweet potato to the pot.
  4. Season with salt, harissa spice blend, coriander, cinnamon, and turmeric, then toss to combine.
  5. Cook the vegetables on medium-high heat for 5 to 7 minutes, stirring regularly with a wooden spoon.
  6. Add canned tomatoes, chopped dried apricot, and vegetable broth to the pot.
  7. Season with another small dash of salt and cook on medium-high heat for 10 minutes.
  8. Reduce heat, cover, and simmer for 20 to 25 minutes until the vegetables are tender.
  9. Stir in cooked chickpeas and cook on low heat for another 5 minutes.
  10. Stir in lemon juice and fresh parsley.
  11. Taste and adjust seasoning with more salt or harissa spice blend if desired.
  12. Transfer to serving bowls, drizzle with extra virgin olive oil, and serve hot with bread, couscous, or rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days or freeze for up to 3 months. Serve hot with warm bread, couscous, or rice, and finish with fresh parsley and an extra drizzle of olive oil before serving.