Vegetable Tagine with Chickpeas and Sweet Potatoes

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 medium Sweet potatoes
• 2 medium Carrots
• 1 medium Zucchini
• 1 can Chickpeas
• 1 can Diced tomatoes
• 1 cup Vegetable broth
• 2 teaspoons Ras el hanout
• 1/2 teaspoon Cinnamon
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 cup Cilantro

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 2 tablespoons of olive oil. Heat the oil until it shimmers, about 1 minute.
2. 2Add the 1 medium onion, 3 cloves of garlic, and 1 tablespoon of ginger to the pot. Cook, stirring often, until the vegetables are softened and fragrant, about 5 minutes. The onion should look translucent.
3. 3Add the 2 medium sweet potatoes, 2 medium carrots, and 1 medium zucchini to the pot. Stir to coat them in the oil and aromatics. Cook for another 5 minutes, stirring occasionally.
4. 4Pour in the 1 can of chickpeas (drained and rinsed if you prefer, though not specified in ingredients), 1 can of diced tomatoes, and 1 cup of vegetable broth. Stir in the 2 teaspoons of ras el hanout, 1/2 teaspoon of cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
5. 5Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 30 to 40 minutes. Stir occasionally to prevent sticking. The vegetables are done when they are easily pierced with a fork.
6. 6Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro. Serve the vegetable tagine hot.

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