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Moroccan Chickpea & Carrot Tagine

April 11, 2022 by Jill Foucre Leave a Comment

Moroccan Chickpea & Carrot Tagine
2022-04-11 21:44:42
Print
Ingredients
  1. 1 medium onion, finely chopped
  2. 1 (1-inch) piece fresh ginger, peeled and grated
  3. 3 cloves garlic, minced
  4. 4 carrots, cut in 1/4” matchsticks
  5. 1 red bell pepper, seeded & chopped
  6. 1 14 ounce can diced tomatoes
  7. 2 tablespoon harissa paste
  8. 2 teaspoons smoked paprika
  9. 1 teaspoon ground cumin
  10. 3/4 teaspoon ground cinnamon
  11. 1-1/4 teaspoon kosher salt
  12. 1/2 teaspoon freshly ground pepper
  13. Juice of 1/2 lemon
  14. 2 (14 ounce) cans chickpeas, drained & rinsed
  15. 1/2 cup fresh cilantro, chopped
  16. Naan bread, couscous, fresh chopped mint, slivered almonds
Instructions
  1. Heat 2 tablespoons olive oil in large pot set over medium high heat. Add onion, garlic and ginger and cook until fragrant (3-5 minutes). Add carrots and bell pepper and continue cooking for 5 minutes, until carrots have softened. Add tomatoes, harissa, 1 cup vegetable broth, paprika, cumin, cinnamon, salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15-20 minutes.
  2. Just before serving, stir in fresh lemon juice, chickpeas and cilantro and cook until chickpeas are heated through, approximately 5 minutes. Add additional broth to thin tagine as needed.
  3. To Serve: Over couscous. Sprinkle with a bit of chopped mint, slivered almonds and serve with naan bread.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Side Dishes, Vegan, Vegetables

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