Moroccan Vegetable Tagine

Name: Moroccan Vegetable Tagine
Ingredients: 3 tbsp Extra Virgin Olive Oil; 1 Medium Onion; 4 Garlic Cloves; 1 Red Bell Pepper; 2 Carrots; 1 medium-sized Potatoes (waxy); 1 medium-sized Sweet Potato; 1 tsp Dried Cilantro (Coriander); ½ tsp Sweet Smoked Spanish Paprika; ½ tsp Ground Cumin; ½ tsp Ground Turmeric; ½ tsp Ground Ginger; ½ tsp Ground Cinnamon; ¼ tsp Saffron Threads; 15 oz Diced Tomatoes (can); To taste Sea Salt; To taste Black Pepper; 15 ½ oz Chickpeas (canned, drained and rinsed); ¼ cup Dried Apricots; 3 cups Vegetable Broth; 1 tbsp Fresh Lemon Juice; To taste Chopped Cilantro (for garnish)

22 ingredients · from Spain on a Fork

Ingredients

3 tbsp Extra Virgin Olive Oil
1 Medium Onion
4 Garlic Cloves
1 Red Bell Pepper
2 Carrots
1 medium-sized Potatoes (waxy)
1 medium-sized Sweet Potato
1 tsp Dried Cilantro (Coriander)
½ tsp Sweet Smoked Spanish Paprika
½ tsp Ground Cumin
½ tsp Ground Turmeric
½ tsp Ground Ginger
½ tsp Ground Cinnamon
¼ tsp Saffron Threads
15 oz Diced Tomatoes (can)
To taste Sea Salt
To taste Black Pepper
15 ½ oz Chickpeas (canned, drained and rinsed)
¼ cup Dried Apricots
3 cups Vegetable Broth
1 tbsp Fresh Lemon Juice
To taste Chopped Cilantro (for garnish)

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Method

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Watch the original: “Moroccan Vegetable Tagine” by Spain on a Fork. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.