Roasted Vegetable Tagine
A hearty, slow-cooked stew from North Africa, featuring tender roasted vegetables, chickpeas, and dried fruits in a rich, aromatic spice broth. Serve over couscous for a comforting meal.
- Prep
- 20 min
- Cook
- 30 min
- Total Time
- 50 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- North African
Ingredients
- 2mediumcarrots, peeled and cut into 1-inch chunks
- 2mediumsweet potatoes, peeled and cut into 1-inch chunks
- 1largered bell pepper, seeded and cut into 1-inch pieces
- 1mediumzucchini, cut into 1-inch chunks
- 115-oz canchickpeas, drained and rinsed
- 1/2cupdried apricots, chopped
- 2cupsvegetable broth
- 2tbspstomato paste
- 1tspground cumin
- 1/2tspground cinnamon
- 1/2tspground ginger
- 1/2tspsalt
- 1/4tspblack pepper
- 1cupcouscous
Step-by-Step
- 1
Preheat the oven to 400°F. Arrange the carrots, sweet potatoes, bell pepper, and zucchini on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with a pinch of salt and pepper. Roast the vegetables for 20-25 minutes, or until tender and lightly browned.
25m400°F - 2
In a large pot or Dutch oven, combine the roasted vegetables, chickpeas, dried apricots, vegetable broth, tomato paste, cumin, cinnamon, ginger, salt, and pepper. Bring the mixture to a simmer over medium heat.
5mmedium heat - 3
Reduce the heat to low, cover the pot, and let the tagine simmer for 20-25 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly.
25m - 4
While the tagine is simmering, prepare the couscous according to package instructions.
10m - 5
Serve the roasted vegetable tagine hot, over the prepared couscous. Garnish with chopped fresh parsley or cilantro, if desired.
5m