Roasted Vegetable and Chickpea Tagine

Ingredients

• 2 tbsp Olive oil
• 1 large Onion
• 3 cloves Garlic
• 2 medium Carrots
• 1 large Sweet potato
• 1 medium Butternut squash
• 1 can Chickpeas
• 1 can Diced tomatoes
• 1 cup Vegetable broth
• 1.5 tbsp Ras el Hanout
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 1 tbsp Honey
• 0.25 cup Cilantro
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Prepare the vegetables for roasting: cut the 2 medium Carrots, 1 large Sweet potato, and 1 medium Butternut squash into approximately 1-inch cubes. Place these cubed vegetables onto a large baking sheet. Drizzle with 1 tbsp Olive oil, then sprinkle with 1 tsp Salt and 0.5 tsp Black pepper, tossing everything together until the vegetables are evenly coated.
2. 2Roast the seasoned vegetables in the preheated oven for 25 to 30 minutes, or until they are tender when pierced with a fork and show slight browning on the edges.
3. 3While the vegetables roast, prepare the remaining aromatics: finely chop the 1 large Onion and mince the 3 cloves Garlic. Heat the remaining 1 tbsp Olive oil in a large pot or Dutch oven over medium heat. Add the chopped 1 large Onion and minced 3 cloves Garlic to the pot and sauté for 5 to 7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Pour in the 1 can Diced tomatoes (undrained) and 1 cup Vegetable broth into the pot. Stir in the 1.5 tbsp Ras el Hanout, 1 tsp Cumin, 0.5 tsp Cinnamon, and 1 tbsp Honey. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pot, and let it cook for 10 minutes, allowing the flavors to meld.
5. 5Drain and rinse the 1 can Chickpeas thoroughly. Once the roasted vegetables are tender, carefully add them along with the drained and rinsed 1 can Chickpeas to the pot with the simmering sauce. Stir everything gently to combine, then continue to simmer the tagine for another 5 minutes over low heat, uncovered, to allow all the flavors to fully meld.
6. 6Chop the 0.25 cup Cilantro. Ladle the Roasted Vegetable and Chickpea Tagine into serving bowls. Garnish each serving with the chopped 0.25 cup Cilantro just before serving warm.

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