Vegetable Tagine with Chickpeas

Instructions

1. Step 1

   Using the vegetable peeler, peel the carrot and potato; using the chef's knife and cutting board, finely chop the onion, mince the garlic, and cut the carrot, zucchini, and potato into 2 cm chunks. Rinse and drain the chickpea in the colander.

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

2. Step 2

   Heat the olive oil in the large pot over medium heat. Add the onion and cook, stirring with the wooden spoon, until soft and translucent; add the garlic and Ras El Hanout and stir until fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 clove Garlic, 30.0 ml Olive Oil, 1.0 piece Onion, 8.0 gr Ras El Hanout

   Cookware: large pot — medium heat, wooden spoon

3. Step 3

   Add the carrot, potato, tomato, and vegetable broth to the large pot and stir well. Bring to a gentle simmer over medium heat, then reduce to low heat and cook partially covered until the potato is starting to become tender.

   Timer: 20 min (scalable)

   Ingredients used: 2.0 piece Carrot, 400.0 gr Potato, 400.0 gr Tomato, 500.0 ml Vegetable Broth

   Cookware: large pot — low heat, wooden spoon

4. Step 4

   Stir in the zucchini and chickpea, keeping the stew at a gentle simmer over low heat. Cook until the zucchini is tender but still holds its shape and the potato is fully tender when pressed with the wooden spoon.

   Timer: 10 min (scalable)

   Ingredients used: 400.0 gr Chickpea, 2.0 piece Zucchini

   Cookware: large pot — low heat, wooden spoon

5. Step 5

   Stir in the salt and cook briefly over low heat until dissolved and evenly distributed. The finished tagine should be thick and spoonable, with tender vegetables in a fragrant tomato broth.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 gr Salt

   Cookware: large pot — low heat, wooden spoon