Moroccan Vegetable Tagine

Moroccan Vegetable Tagine

1 teaspoon olive oil

½ white onion, chopped

1 garlic clove, finely chopped

1 white potato, cubed

½ large sweet potato, cut into short sticks

1 carrot, cut into short sticks

1 teaspoon ground ginger

½ teaspoon cumin

½ teaspoon ground cinnamon

½ can diced tomatoes, undrained

½ can chickpeas, rinsed

2 cups vegetable broth

¼ teaspoon turmeric

¼ teaspoon ground black pepper

Heat the oil in a large frying pan over medium heat. Add the next eight ingredients and cook for ten minutes. Add the tomatoes and cook for two minutes. Add the chickpeas, broth, turmeric, and pepper and bring to a boil. Simmer for 30 minutes.

This is an easy vegan supper dish that does not require too much attention, and fills the air with a spicy aroma while it simmers. It is a hearty dish for a cold night, and with two types of potatoes, it makes a very substantial full meal. There are plenty of vegetables in it and some chickpeas for protein. This could be served alone as a complete dish, or with a side salad, bread, rice, pasta, or meat side dish.