Vegetable Tagine with Chickpeas and Raisins

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1/2 teaspoon Cinnamon
• 1 can (28 oz) Diced tomatoes
• 1 cup Vegetable broth
• 1 can (15 oz) Chickpeas
• 2 medium Carrots
• 1 medium Zucchini
• 1 small Eggplant
• 1/2 cup Raisins
• 1 cup Quinoa

Instructions

1. 1Place a large tagine or large Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of Olive oil to the pot.
2. 2Add the 1 medium Onion, cut into 1/2-inch pieces, to the pot and cook for 5 minutes, stirring occasionally, until the onion pieces are softened and look translucent. Stir in the 3 cloves of Garlic, minced, and the 1 tablespoon of Ginger, minced, and cook for 1 minute more, stirring constantly, until you can smell their fragrance.
3. 3Stir in the 1 teaspoon of Turmeric, the 1 teaspoon of Cumin, and the 1/2 teaspoon of Cinnamon. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Pour in the 1 can (28 oz) of Diced tomatoes and the 1 cup of Vegetable broth. Add the 1 can (15 oz) of Chickpeas, which have been rinsed and drained, along with the 2 medium Carrots, peeled and cut into 1/2-inch thick rounds, the 1 medium Zucchini, cut into 1/2-inch thick rounds, and the 1 small Eggplant, cut into 1-inch cubes; stir everything together to combine.
5. 5Bring the mixture to a gentle simmer, then cover the tagine or Dutch oven tightly with its lid. Reduce the heat to low (300°F / 150°C) and cook for 30 minutes, or until the carrots and eggplant are tender when poked with a fork.
6. 6Stir in the 1/2 cup of Raisins, then cover the pot again and cook for 5 minutes more.
7. 7To cook the 1 cup of Quinoa, first rinse it under cold running water in a fine-mesh sieve for 30 seconds. Combine the rinsed 1 cup of quinoa with 2 cups of water in a small saucepan, bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 15 minutes. Remove the saucepan from the heat, let it stand covered for 5 minutes, then fluff the cooked quinoa with a fork. Serve the hot Vegetable Tagine over the cooked Quinoa.

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