Moroccan Vegetable Tagine

Instructions

1. Step 1

   Heat the olive oil in a Dutch oven over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven

2. Step 2

   Add the onion and cook over medium heat, stirring occasionally, until softened and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 1.0 piece Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic, cumin, coriander, turmeric, ginger, and cinnamon. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 1.0 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Ginger, 2.0 gr Ground Turmeric

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the tomato, vegetable stock, carrots, sweet potato, eggplant, bell pepper, salt, and black pepper. Increase to high heat and bring the liquid to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Bell Pepper, 3.0 piece Carrot, 1.0 piece Eggplant, 1.0 gr Ground Black Pepper, 6.0 gr Salt, 1.0 piece Sweet Potato, 400.0 gr Tomato, 350.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Cover the pot, reduce to low heat, and simmer until the firm vegetables begin to soften.

   Timer: 20 min (fixed)

   Cookware: Dutch oven, lid, wooden spoon

6. Step 6

   Add the zucchini, chickpeas, and dried apricots. Cover and simmer over low heat until the vegetables are tender and the sauce has thickened slightly.

   Timer: 12 min (fixed)

   Ingredients used: 80.0 gr Apricot, 240.0 gr Chickpea, 2.0 piece Zucchini

   Cookware: Dutch oven, lid, wooden spoon

7. Step 7

   Remove the pot from the heat. Stir in the lemon juice and cilantro, then serve hot.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lemon

   Cookware: Dutch oven, wooden spoon