Spiced Chickpea & Vegetable Tagine with Quinoa

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic cloves
• 2 medium Carrots
• 1 medium Zucchini
• 1.5 cups Chickpeas (canned)
• 1 cup Diced tomatoes (canned)
• 1 cup Vegetable broth
• 2 teaspoons Ras el hanout
• 1 teaspoon Cumin
• 0.5 teaspoon Cinnamon
• 1 cup Quinoa
• 2 cups Water
• 0.25 cup Fresh cilantro

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 325°F / 160°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds.
2. 2Add the 1 medium onion and 3 cloves of garlic to the pot. Cook, stirring occasionally, until the onion looks soft and see-through, about 5 minutes.
3. 3Add the 2 medium carrots and 1 medium zucchini to the pot. Cook, stirring often, for another 5 minutes until they start to soften slightly.
4. 4Stir in the 1.5 cups of chickpeas, 1 cup of diced tomatoes, 1 cup of vegetable broth, 2 teaspoons of ras el hanout, 1 teaspoon of cumin, and 0.5 teaspoon of cinnamon. Stir everything together well.
5. 5Turn the heat up to medium-high (about 375°F / 190°C) and bring the mixture to a gentle boil. Once boiling, reduce the heat to low (about 200°F / 95°C), cover the pot, and let it cook for 20 minutes. Check occasionally to make sure it is simmering gently, and stir if needed. The vegetables should be tender when poked with a fork.
6. 6While the tagine is cooking, rinse the 1 cup of quinoa in a fine-mesh sieve under cold water for about 30 seconds. In a separate medium saucepan, combine the rinsed quinoa with 2 cups of water. Place the saucepan on the stove over high heat (about 400°F / 200°C) and bring the water to a rolling boil.
7. 7Once the water is boiling, immediately reduce the heat to low (about 170°F / 75°C), cover the saucepan tightly, and let it simmer for 15 minutes. Do not lift the lid during this time. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for another 5 minutes. This allows the quinoa to finish steaming and absorb any remaining moisture.
8. 8Uncover the quinoa and gently fluff it with a fork to separate the grains. Serve the spiced chickpea and vegetable tagine spooned over the fluffy quinoa. Garnish with the 0.25 cup of fresh cilantro before serving.

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