Red Meat Allergy Friendly Vegan Moroccan Chickpea Tagine
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.5(29)
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Learn more →Ingredients
4 servings
For the tagine
- 2 tbsp olive oil
- 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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