Candida Diet Friendly Vegan Zucchini Moroccan Chickpea Tagine
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely 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 (28 oz) whole peeled tomatoes, crushed by hand
Ingredient noteTomatoes themselves are not on the candida avoid list; canned tomatoes are limited only for their natural sugars. This recipe works out to about 3/4 cup of canned tomatoes per serving — a full portion rather than a trace, but still likely fine. If you prefer to always avoid canned tomatoes, please tap it and change its rating to Red.
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 ½ cups vegetable broth
- 2 medium carrots, peeled and cut into ½-inch rounds
- 1 medium zucchini, cut into ¾-inch chunks
- ½ preserved lemon, pulp discarded, rind finely chopped
- ½ cup green olives, pitted and halved
- salt and pepper, to taste
For serving
- ¼ 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 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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