Moroccan Chickpea Tagine

Ingredients

• 2 cans Chickpeas
• 1 can Diced tomatoes
• 2 cups Vegetable broth
• 1 medium Onion
• 2 medium Carrots
• 1 medium Zucchini
• 0.25 cup Raisins
• 0.25 cup Almonds
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 1 tsp Ginger
• 0.5 tsp Turmeric
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 175°C.
2. 2Add the 1 medium onion, chopped, and cook until it looks softened and is slightly see-through, about 5 minutes.
3. 3Add the 2 medium carrots, cut into 1.27 cm pieces, and the 1 medium zucchini, cut into 1.27 cm pieces. Cook for another 5 minutes, stirring occasionally.
4. 4Stir in the 1 teaspoon of cumin, the 0.5 teaspoon of cinnamon, the 1 teaspoon of ginger, and the 0.5 teaspoon of turmeric. Cook for 1 minute until you can smell the spices, about 1 minute.
5. 5Add the 2 cans of chickpeas (drained and rinsed), the 1 can of diced tomatoes, and the 2 cups of vegetable broth. Stir everything together.
6. 6Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, put a lid on the pot, and let it simmer gently for 20 minutes. The liquid should be bubbling very slightly.
7. 7Stir in the 0.25 cup of raisins and the 0.25 cup of almonds. Continue to simmer with the lid on for another 5 minutes. The tagine is ready when the vegetables are tender and the sauce has thickened slightly.
8. 8Stir in the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Serve the Moroccan Chickpea Tagine hot.

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