Chickpea and Vegetable Tagine

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Chickpea and Vegetable Tagine

 

1 tbsp. olive oil

2 cups onions, chopped

1 1/2 garlic cloves

1/2 tbsp. ground cumin

1/2 tsp. freshly ground black pepper

salt, to taste

1/8 tsp. ground cinnamon

1 cup water

1 lb. butternut squash, peeled, seeded, cut into

chunks

3 carrots, peeled, cut into chunks

 

1 lb. chickpeas, drained and rinsed

1 lb. diced tomatoes in juice (no salt added)

 

1 sweet potatoes, peeled, cut into chunks

2 parsnips, peeled cut into chunks

1/2 bay leaf

1/4 cup parsley, chopped

 

Heat the oil in a large saucepan. Add the onions and

sauté until softened and translucent, about 5 min. Add

the garlic and sauté until golden, about 1 min. Add

the cumin, pepper, salt, and cinnamon. Cook, stirring

for 1 min. Stir in the water, squash, carrots,

chickpeas, tomatoes, sweet potato, parsnips, and the

bay leaf; bring to a boil. Reduce the heat and simmer,

partially covered, until the vegetables are tender,

about 30 minutes. Discard the bay leaf, sprinkle with

the parsley, and serve. May serve with couscous.

 

 

 

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