Eosinophilic Esophagitis Friendly Vegan Vegetable Tagine
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.7(22)
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Learn more āIngredients
4 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 Ā½ tsp ground cumin
- 1 Ā½ tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- Ā½ tsp ground cinnamon
- Ā¼ tsp cayenne pepper
- 1 tbsp harissa paste
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 lb butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium carrots, peeled and cut into Ā½-inch rounds
- 1 medium zucchini, cut into 1-inch pieces
- Ā½ cup green olives, pitted and halved
- Ā¼ cup dried apricots, roughly chopped
- 1 tsp salt, plus more to taste
- Ā¼ tsp black pepper
For serving
- Ā¼ cup fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the 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 6ā8 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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