Moroccan Chickpea and Carrot Tagine

Moroccan Chickpea and Carrot Tagine

Excerpted from Half Baked Harvest Super Simple

Vegetables are a big part of Moroccan cooking, and whenever I’m making vegetarian soups and stews I tend to use a mix of Moroccan-inspired flavors. I make this tagine whenever I’m craving a detox or simply a good amount of spice, vegetables, and protein. You can prepare this whole recipe in the slow cooker or the pressure cooker, making it a great option any night of the week. Just throw everything in, set it, and come back to a colorful pot of warm vegetables, spices, and chickpeas. My favorite way to serve this is over steamed couscous with a side of warm naan.

Yield: 6 Servings

Ingredients 

  • 1 medium sweet onion, finely chopped
  • 1 (1-inch) piece of fresh ginger, peeled and grated
  • 2 garlic cloves, minced or grated
  • 4 carrots, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 (14-ounce) can diced tomatoes
  • 2 tablespoons harissa paste
  • 2 teaspoons smoked paprika
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground cinnamon
  • Kosher salt and freshly ground pepper
  • Juice of ½ lemon
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • ½ cup fresh cilantro, chopped
  • Cooked couscous or naan, for serving
  • Seeds from 1 pomegranate (about 1 cup), for serving
  • Fresh mint, for serving

Directions

Slow Cooker

  1. In the slow cooker pot, combine the onion, ginger, garlic, carrots, bell pepper, tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
  2. Just before serving, stir in the lemon juice, chickpeas, and cilantro and cook until the chickpeas are heated through, about 5 minutes. Add more water to thin the tagine as needed.
  3. Serve over couscous or with naan and top with pomegranate seeds and mint.
  4. Store any leftovers refrigerated in an airtight container for up to 3 days.

Pressure Cooker

  • In the pressure cooker pot, combine the onion, ginger, garlic, carrots, bell pepper, tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine.
  • Lock the lid in place and cook on high pressure for 6 minutes. Quick or natural release, then open when the pressure subsides.
  • Using the sauté function, stir in the lemon juice, chickpeas, and cilantro, and simmer on low until the chickpeas are heated through, about 5 minutes. Add more water to thin the tagine as needed.
  • Finish as directed for the slow cooker.

Stovetop

  • Heat 2 tablespoons of olive oil in a large pot set over medium-high heat. When the oil shimmers, add the onion, ginger, and garlic, and cook until fragrant, 3 to 5 minutes. Add the carrots and bell pepper and continue cooking 5 minutes more, until the carrots have softened. Add the tomatoes, harissa, 1 cup of water, the paprika, cumin, cinnamon, and a large pinch each of salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15 to 20 minutes.
  • Just before serving, stir in the lemon juice, chickpeas, and cilantro and cook until the chickpeas are heated through, about 5 minutes more. Add more water to thin the tagine, as needed.
  • Finish as directed for the slow cooker.

Excerpted from Half Baked Harvest Super Simple by Tieghan Gerard
Copyright © 2019 by Tieghan Gerard.
Published by Clarkson Potter, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

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