Moroccan Chickpea Tagine

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced thinly
• 1 medium zucchini, chopped
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (28 oz) diced tomatoes with juices
• 1 cup low-sodium vegetable broth
• 1/3 cup dried apricots, chopped
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/2 tsp fine salt

Step-by-step instructions

1. Heat oil in a heavy pot over medium heat. Cook onion and carrots for 7 minutes, stirring.
2. Add cumin, paprika, ginger, and cinnamon. Stir for 30 seconds to warm the spices without burning them.
3. Add chickpeas, tomatoes, broth, apricots, and salt. Bring to a gentle simmer and cover.
4. Cook over medium-low heat for 18 minutes. Stir in zucchini and simmer covered for 8 more minutes until vegetables are tender.
5. Uncover and simmer briefly if the sauce is thin. Rest off heat for 5 minutes; serve four portions or reheat leftovers to 165°F (74°C).

Ingredient substitutions

• Replace dried apricots with the same volume of raisins.

Storage & reheating

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 4 days. Freeze for 3 months; reheat to 165°F (74°C).

What to serve with it

Serve with couscous or warm flatbread.