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Moroccan Seven-Vegetable Tagine with Chickpeas

Carrots, squash, zucchini, and sweet potato simmered with chickpeas in a cinnamon-cumin sauce, North African tagine style.

Ingredients

  • 1 can (400g) chickpeas, drained and rinsed
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 1 sweet potato, cubed
  • 1 cup butternut squash, cubed
  • 1 cup green beans, trimmed
  • 1 can (400g) diced tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground turmeric
  • 2 tbsp olive oil
  • to taste salt and pepper
  • 2 tbsp chopped cilantro or parsley for garnish

Instructions

  1. Heat olive oil in a large pot or tagine and sauté onion and garlic until soft.
  2. Stir in cumin, cinnamon, ginger, and turmeric; cook for 1 minute until fragrant.
  3. Add the carrots, sweet potato, and butternut squash, along with diced tomatoes and broth.
  4. Bring to a simmer, cover, and cook for 20 minutes.
  5. Add the zucchini, green beans, and chickpeas; continue simmering for 15-20 minutes until all vegetables are tender.
  6. Season with salt and pepper, garnish with cilantro, and serve.