Anti Inflammatory Vegan Moroccan Chickpea Tagine

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Vegan Moroccan Chickpea Tagine

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Ingredients

4 servings

For the tagine

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and grated
2 tsp ras el hanout
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp smoked paprika
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
1 lb sweet potato (about 1 large), peeled and cut into 1-inch cubes
1 ½ cups vegetable broth
½ preserved lemon, rind only, finely chopped
½ cup green olives, pitted and halved
salt and pepper, to taste

For the couscous

1 ½ cups couscous
1 ½ cups boiling water
1 tbsp olive oil
¼ tsp salt

For serving

¼ cup fresh cilantro, roughly chopped (optional)
¼ cup fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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