Moroccan Vegan Tagine

Ingredients and Weight:

• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 (15-ounce) can diced tomatoes (undrained)
• 1 large sweet potato, peeled and diced
• 1 large carrot, peeled and diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

60 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, turmeric, cinnamon, ginger, and cayenne pepper (if using) and cook for 1 minute, stirring constantly.
3. Add the chickpeas, black-eyed peas, tomatoes, sweet potato, and carrot. Stir to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 60 minutes, or until the vegetables are tender.
5. Stir in the cilantro and parsley before serving.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 250
• Fat: 6 grams
• Protein: 15 grams
• Carbohydrates: 40 grams
• Fiber: 10 grams

Dish Characteristics:

• Rich and flavorful
• Hearty and filling
• Packed with vegetables
• Vegan-friendly
• Gluten-free

User Comments:

• "This tagine was absolutely delicious! I loved the combination of spices and the tender vegetables."
• "I made this for a dinner party and everyone raved about it. It's a definite crowd-pleaser!"
• "I'm not vegan but this tagine was so good that I didn't miss the meat at all."

Special Precautions and Tips:

• If you don't have a tagine, you can use a Dutch oven or another large pot with a lid.
• Add more or less cayenne pepper to taste depending on your preferred level of spiciness.
• If you want to make a thicker tagine, add 1 tablespoon of cornstarch to the vegetable broth.
• Serve the tagine with couscous, quinoa, or rice.