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Moroccan Veggie Tagine

Meal: 196 cal Protein: 4 g Carbs: 32 g Fat: 7 g

Serving size 8 196 cal Protein: 4 g Carbs: 32 g Fat: 7 g

Ingredients

  • ¼ C Olive Oil
  • 1/44 C Onion , diced 
  • 8-10 Cloves Garlic , diced 
  • 2 Lg Carrot , diced 
  • 1 Lg Potatoes , cubed 
  • 2 Lg Sweet Potato , cubed
  • 1 Tbsp Harissa
  • 1 Tbsp
  • 1 Tbsp Coriander Lime
  • 1 Tsp Cinnamon
  • Sea Salt & Pepper
  • 28 Oz Tomatoes , diced 
  • ½ C Dried Apricots , diced (preference to non-sulfured, unsweetened) 
  • 1 Quart Vegetable Broth (preference to Low Sodium)
  • 2 C Chickpeas , drained and rinsed (preference to Low Sodium)
  • 1-2 Lemon , squeezed
  • Handful Fresh Parsley, leaves only

Directions

  1. In Tagine or Dutch Oven, heat oil over medium. 
  2. Add onions and saute until soft.
  3. Add garlic, carrots, potatoes and spices. 
  4. Cook until fragrant, 5-7 minutes.
  5. Add tomatoes, apricots, and broth. 
  6. Add more salt if needed. 
  7. Cook 8-10 minutes. 
  8. Reduce heat and simmer for 25 minutes.
  9. Add chickpeas in the final 5 minutes. 
  10. Garnish with lemon juice and fresh parsley.
Sandy
  • Hurdle 9: Prepared Foods
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