Vegan Chickpea Tagine

Instructions

1. Step 1

   Heat the olive oil in the Dutch oven over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Dutch oven, wooden spoon

2. Step 2

   Add the carrot and sweet potato. Cook over medium heat, stirring occasionally, until their edges begin to soften.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Carrot, 400.0 gr Sweet Potato

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Stir in the garlic, cumin, coriander seed, paprika, cinnamon, and ginger. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Coriander seed, 12.0 gr Garlic, 1.0 gr Ground Cinnamon, 4.0 gr Ground Cumin, 2.0 gr Ground Ginger, 3.0 gr Paprika

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the tomato, chickpeas, vegetable stock, dried apricots, salt, and black pepper. Stir well and bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Apricot, 1.0 gr Black Pepper, 480.0 gr Chickpea, 6.0 gr Salt, 400.0 gr Tomato, 500.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Reduce to low heat, partially cover, and simmer until the sweet potato and carrot are tender and the sauce has thickened.

   Timer: 25 min (fixed)

   Cookware: Dutch oven, wooden spoon

6. Step 6

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

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lemon Juice

   Cookware: Dutch oven, wooden spoon