Eosinophilic Esophagitis Friendly Vegan Zucchini Moroccan Chickpea Tagine
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.7(19)
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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
- 2 tsp ras el hanout
- 1 tsp ground cumin
- 1 tsp ground coriander
- Ā½ tsp ground turmeric
- Ā½ tsp smoked paprika
- Ā¼ tsp cayenne pepper
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 Ā½ cups vegetable broth
- 2 medium carrots, peeled and cut into Ā½-inch rounds
- 1 medium zucchini, cut into Ā¾-inch chunks
- Ā½ preserved lemon, pulp discarded, rind finely chopped
- Ā½ cup green olives, pitted and halved
- salt and pepper, to taste
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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