Target: 6 × 4 inches · landscape

Moroccan-Style Vegetable Chickpea Tagine

75 min · 6 servings

Ingredients

□ 3 tbsp extra-virgin olive oil, divided

□ 1 large yellow onion, diced

□ 4 garlic cloves

□ 1 tbsp grated ginger

□ 2 tsp ground cumin

□ 1 1/2 tsp ground coriander

□ 1 tsp sweet paprika

□ 1/4 tsp cinnamon

□ 2 tbsp tomato paste

□ 1 1/2 cups crushed tomatoes

□ 2 cups low-sodium vegetable broth

□ 2 (15 oz) cans drained and rinsed chickpeas

□ 4 medium carrots, cut into 1-inch chunks

□ 2 medium zucchini, cut into thick half-moons

□ 1/2 preserved lemon, rinsed and finely chopped

□ 1/2 cup green olives

□ 1/2 cup dried apricots

□ 1 1/2 cups plain couscous

□ Kosher salt and freshly ground black pepper

1. Cut vegetables into even, sturdy pieces. Soften onion in 2 tbsp oil with a pinch of salt.

2. Bloom garlic, ginger, spices, and tomato paste for 1 minute. Add tomatoes, broth, chickpeas, carrots, apricots, and pepper.

3. Cover and simmer 20 minutes until carrots are nearly tender. Add zucchini, olives, and preserved lemon; simmer uncovered 10 minutes.

4. Taste before salting, finish with 1 tbsp oil, and keep warm. Fluff couscous after 5 minutes; spoon tagine over it.

Cook’s note: Rinse preserved lemon and wait to salt until olives have joined the sauce.