Moroccan Vegetable Tagine

By The Mediterranean Dish · 50 min

Ingredients

Instructions

1. Heat the olive oil in a large heavy pot or Dutch oven over medium heat until just shimmering. Add the onions, raise the heat to medium-high and sauté for 5 minutes, tossing often.
2. Add the garlic, carrots, russet potatoes and sweet potato. Season with salt, the harissa spice blend, ground coriander, cinnamon and turmeric, and toss to combine. Cook over medium-high heat for 5 to 7 minutes, stirring often with a wooden spoon.
3. Add the canned tomatoes, dried apricots and vegetable broth, and season with a small pinch of salt.
4. Keep the heat at medium-high and cook for 10 minutes. Then reduce the heat, cover and simmer for 20 to 25 minutes, until the vegetables are tender.
5. Stir in the chickpeas and cook over low heat for another 5 minutes.
6. Stir in the lemon juice and parsley. Taste and add more salt or harissa spice blend if you like. Serve hot, drizzled with extra virgin olive oil.

Summarized from The Mediterranean Dish's video. Watch it for the details.