Ingredients
1/2 cup water
1 large onion, chopped
2 carrots, chopped
1 red bell pepper, chopped
1 zucchini, small dice
1 clove garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1 1/2 cups diced tomatoes or 1 (15 ounce) can diced tomatoes, no salt added or low sodium
2 cups vegetable stock, low sodium
1/2 cup dried apricots, soaked for 20 minutes in hot water
1/4 cup raisins
1 tablespoon lemon juice
1 1/2 cups cooked chickpeas or 1 (15 ounce) can, no salt added or low sodium, drained
2 tablespoons fresh minced cilantro or parsley
Preparation
Heat water in saucepan over medium heat. Add onion, carrots and red pepper. Cover pan and cook for about 5 minutes. Add zucchini, garlic, cinnamon, turmeric, tomatoes, and vegetable stock and bring to a boil. Reduce heat to low and simmer for about 25 minutes, until vegetables are tender. Drain apricots and chop. Add apricots, raisins, lemon zest and chickpeas to vegetable mixture and cook 5 more minutes. Stir in cilantro or parsley and serve.
Note: Though the word tagine refers to the cone-shaped cooking vessel that the dish is traditionally made in, it has also come to refer to a Moroccan-style stew.
