Tunisian Vegetable Tagine with Chickpeas

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion
• 3 cloves Garlic
• 2 medium Carrots
• 2 medium Zucchini
• 1 medium Eggplant
• 1 red Bell pepper
• 1 can Canned chickpeas
• 1 can Diced tomatoes
• 1 cup Vegetable broth
• 2 teaspoons Ras el hanout
• 1 teaspoon Harissa paste
• 2 tablespoons Cilantro

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove and add the 2 tablespoons of olive oil. Turn the heat to medium (350°F / 175°C).
2. 2Add the 1 large onion, chopped into 1/2-inch pieces, and the 3 cloves of garlic, minced. Cook, stirring occasionally, for about 5 minutes, until the onion looks soft and slightly see-through.
3. 3Add the 2 medium carrots, cut into 1/2-inch thick rounds, the 2 medium zucchini, cut into 1/2-inch thick half-moons, the 1 medium eggplant, cut into 1-inch cubes, and the 1 red bell pepper, cut into 1-inch pieces. Cook for 5 to 7 minutes, stirring every couple of minutes, until the vegetables start to soften slightly.
4. 4Stir in the 1 can of chickpeas (drained and rinsed), the 1 can of diced tomatoes (undrained), the 1 cup of vegetable broth, the 2 teaspoons of ras el hanout, and the 1 teaspoon of harissa paste. Stir everything together until well combined. Increase the heat to medium-high (400°F / 200°C) and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges.
5. 5Once simmering, reduce the heat to low (250°F / 120°C). Cover the pot tightly with a lid and let it simmer for 30 to 40 minutes. Check after 30 minutes; the vegetables should be tender when poked with a fork. If they are still firm, cover and cook for another 10 minutes.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of fresh cilantro, chopped. Let the tagine sit for 5 minutes with the lid off before serving, allowing the flavors to meld.

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