Moroccan Spiced Chickpea and Vegetable Tagine with Quinoa

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 large Sweet Potato
• 2 medium Carrots
• 1 medium Zucchini
• about 425 g Canned Chickpeas
• about 400 g Canned Diced Tomatoes
• 1 cup Vegetable Broth
• 2 tsp Ras el Hanout
• 1/2 tsp Ground Ginger
• 1/4 tsp Turmeric
• 1 cup Quinoa
• 1/4 cup Fresh Cilantro

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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, cut into 1.27 cm pieces. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2. 2Add the 3 cloves of garlic, minced, along with the 1 large sweet potato, peeled and cut into 2.54 cm cubes, and the 2 medium carrots, peeled and cut into 1.27 cm thick rounds. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
3. 3Stir in the 1 medium zucchini, cut into 1.27 cm thick half-moons, the about 425 g can of chickpeas (drained and rinsed), the about 400 g can of diced tomatoes (undrained), and the 1 cup of vegetable broth. Add the 2 teaspoons of ras el hanout, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of turmeric. Stir everything together to combine.
4. 4Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 25 to 30 minutes, or until the sweet potatoes and carrots are tender when pierced with a fork. Stir occasionally to prevent sticking.
5. 5While the tagine is simmering, cook the 1 cup of quinoa. Place the quinoa in a medium saucepan with 2 cups of water. Bring to a boil over medium-high heat (204.4°C / 200°C), then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Let it sit, covered, off the heat for 5 minutes, then fluff with a fork.
6. 6To serve, spoon the fluffy quinoa into bowls. Ladle the Moroccan spiced chickpea and vegetable tagine over the quinoa. Garnish with the 1/4 cup of fresh cilantro, chopped.

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