Vegan Chickpea and Vegetable Tagine

Ingredients

• 1 15 oz can Chickpeas
• 2 medium Carrots
• 1 medium Zucchini
• 1 medium Onion
• 1 14.5 oz can Diced Tomatoes
• 1 cup Vegetable Broth
• 2 tbsp Olive Oil
• 2 tsp Ras El Hanout
• 1/2 tsp Cumin
• 1/2 tsp Ginger
• 1/4 tsp Cinnamon
• 1/2 cup Apricots
• 1/4 cup Cilantro
• 1/2 tsp Salt

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

Instructions

1. 1Dice the 1 medium Onion into 1.27 cm (1.25 cm) pieces. Heat the 2 tbsp Olive Oil in a large pot or Dutch oven over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the diced 1 medium Onion and cook for 5-7 minutes, stirring occasionally, until the onion pieces are translucent and softened.
2. 2Cut the 2 medium Carrots into 1.27 cm (1.25 cm) thick rounds or half-moons. Cut the 1 medium Zucchini into 1.27 cm (1.25 cm) thick half-moons. Add the cut 2 medium Carrots and 1 medium Zucchini to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften slightly.
3. 3Drain and rinse the 1 15 oz can Chickpeas. Cut the 1/2 cup Apricots into 0.635 cm (0.6 cm) pieces. Stir in the 1 14.5 oz can Diced Tomatoes, the drained and rinsed 1 15 oz can Chickpeas, 1 cup Vegetable Broth, 2 tsp Ras El Hanout, 1/2 tsp Cumin, 1/2 tsp Ginger, 1/4 tsp Cinnamon, 1/2 tsp Salt, and the cut 1/2 cup Apricots.
4. 4Bring the mixture to a gentle simmer over medium heat (approximately 93.33-98.89°C / 93-99°C). Once simmering, reduce the heat to low (approximately 76.67-82.22°C / 77-82°C), cover the pot, and cook for 30-35 minutes. The tagine is done when the carrots are tender when pierced with a fork.
5. 5Chop the 1/4 cup Cilantro. Stir the chopped 1/4 cup Cilantro into the tagine just before serving. Serve the Vegan Chickpea and Vegetable Tagine warm.

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