How To Make Chickpea & Roasted Veg Tagine
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 medium eggplant, cut into cubes
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 3 garlic cloves, minced
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 cup vegetable broth
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Cooked couscous or rice, for serving
Instructions
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Preheat the oven to 400°F (200°C). Place the eggplant, zucchinis, bell peppers, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes or until vegetables are tender and slightly charred.
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In a large pot, heat olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the ground cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne pepper. Stir well to coat the spices.
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Add the roasted vegetables, chickpeas, vegetable broth, and diced tomatoes to the pot. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally.
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Season with salt and pepper to taste. Add chopped fresh cilantro and stir well.
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Serve the chickpea & roasted veg tagine over cooked couscous or rice.
Nutrition
- Calories : 298kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 436mg
- Total Carbohydrates : 49g
- Dietary Fiber : 12g
- Sugar : 12g
- Protein : 11g
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