Vegetable Tagine with Chickpeas

Instructions

1. Step 1

   Heat the olive oil in the Dutch oven over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens.

   Timer: 7 min (fixed)

   Ingredients used: 250.0 gr Carrot, 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Dutch oven, wooden spoon

2. Step 2

   Add the garlic, cumin, coriander seed, paprika, turmeric, and cinnamon. Stir 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 Turmeric, 3.0 gr Paprika

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Stir in the sweet potato, bell pepper, tomatoes, vegetable stock, salt, and black pepper. Bring to a steady simmer over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 180.0 gr Red Bell Pepper, 8.0 gr Salt, 400.0 gr Sweet Potato, 400.0 gr Tomato, 500.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Cover the pot, reduce to low heat, and cook until the sweet potato begins to soften.

   Timer: 15 min (fixed)

   Cookware: Dutch oven

5. Step 5

   Stir in the zucchini, chickpeas, and dried apricots. Cook uncovered over low heat until the vegetables are tender and the sauce has thickened slightly.

   Timer: 12 min (fixed)

   Ingredients used: 100.0 gr Apricot, 480.0 gr Chickpea, 250.0 gr Zucchini

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Remove from the heat, stir in the lemon juice, and scatter the cilantro over the tagine before serving.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lemon Juice

   Cookware: Dutch oven, wooden spoon