Eosinophilic Esophagitis Friendly Moroccan Cinnamon-Spice Chickpea Tagine with Mushrooms
Total time55 min
Prep time15 min
Cook time40 min
4.9(19)
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 10 oz cremini mushrooms, thickly sliced
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 ½ cups vegetable broth
- 1 tbsp honey
- 1 tsp salt
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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