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 Zucchini
• 2 medium Carrots
• 1 can Chickpeas
• 1 can Diced tomatoes
• 1 cup Vegetable broth
• 2 teaspoons Ras el hanout
• 1/4 teaspoon Cinnamon
• 1/4 cup Cilantro

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Add the 1 medium onion and cook, stirring occasionally, until it looks softened, about 5 minutes. Add the 3 cloves of garlic and the 1 tablespoon of ginger and cook for 1 minute more, until fragrant.
3. 3Add the 2 medium sweet potatoes, 2 medium zucchini, and 2 medium carrots to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
4. 4Stir in the 1 can of chickpeas, the 1 can of diced tomatoes, the 1 cup of vegetable broth, the 2 teaspoons of ras el hanout, and the 1/4 teaspoon of cinnamon. Stir everything together until well combined. Bring the mixture to a gentle simmer.
5. 5Cover the pot and reduce the heat to low. Let it simmer gently for 20-25 minutes, or until the sweet potatoes and carrots are easily pierced with a fork and the vegetables are tender. Stir occasionally to prevent sticking.
6. 6Remove the pot from the heat. Stir in the 1/4 cup of cilantro. Serve the tagine hot.

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