Vegetable and Chickpea Tagine

Instructions

1. Step 1

   Peel and chop the onion, peel and mince the garlic, peel and cut the carrot and potato into chunks, and cut the zucchini into chunks on the cutting board. Open the tomato with the can opener, and drain the chickpea in the colander.

   Cookware: can opener, Chef Knife, colander, cutting board, Vegetable Peeler

2. Step 2

   Heat the olive oil in the tagine pot over medium heat, then sauté the onion and garlic for 3 minutes until fragrant. Add the carrot and potato and cook for 7 minutes, stirring with the wooden spoon; the vegetables should soften slightly without needing to brown.

   Timer: 10 min (scalable)

   Ingredients used: 250.0 gr Carrot, 15.0 gr Garlic, 30.0 ml Olive Oil, 180.0 gr Onion, 500.0 gr Potato

   Cookware: tagine pot — medium heat, wooden spoon

3. Step 3

   Add the zucchini, tomato, chickpea, vegetable stock, and Ras El Hanout to the tagine pot and stir with the wooden spoon. Bring to a gentle simmer over low heat and cook for 35 minutes, stirring occasionally, until the potato and carrot are fork-tender and the stew is thick and aromatic.

   Timer: 35 min (scalable)

   Ingredients used: 480.0 gr Chickpea, 8.0 gr Ras El Hanout, 400.0 gr Tomato, 500.0 ml Vegetable Stock, 300.0 gr Zucchini

   Cookware: tagine pot — low heat, wooden spoon

4. Step 4

   Stir in the full salt quantity and simmer for 5 minutes over low heat. Taste and adjust the final seasoning by stirring thoroughly; the tagine should be thick, tender, and cohesive.

   Timer: 5 min (scalable)

   Ingredients used: 4.0 gr Salt

   Cookware: tagine pot — low heat, wooden spoon