World Food and Wine
what people eat and drink worldwide

Vegetable tagine with chickpeas

Serve this chickpea tagine with couscous as a vegetarian main for meat free meals, or serve on its own as a healthy side dish to help you get your servings of vegetables.

Ingredients

2 T olive oil
2 onion (chopped)
1⁄2 t coriander (ground)
1⁄2 t cumin (ground)
1⁄2 t cinnamon (optinal, groung)
2 zucchini (peeled, and cut into chunks, about 4 cups)
2 tomato (chopped)
1 cn chickpeas (15 oz can, rinsed and drained)
4 T raisin (optional)
1 1⁄2 c peas (frozen)
2 c broth (vegetable broth)

Instructions

Heat oil in a pan. Sauté the chopped onions for 4-5 minutes, or until soft and then mix in the spices.

Add zucchini, tomatoes and chickpeas. Cook for a couple of minutes.

Now add the raisins and broth. Bring to the boil, reduce heat, cover and simmer for 10-12 minutes.

Add the peas, bring back to the boil and simmer for 5-6 minutes more, until the peas are soft.

Total time
35 minutes
Cooking time
25
Preparation time
10
Yield
4 servings

Notes

Sprinkle fresh coriander leaves, chopped, and serve with couscous done with the same vegetable broth. If you don't have zucchini at hand, use any other squash, including butternut squash.

Variations

Use the vegetables available or your favorite vegetables.

Source

North African cuisine

easy, simmer
vegetables, vegetarian
North African food recipes
Food in Africa