Moroccan Vegan Tagine of Chickpea Stew with Quinoa & Roasted Vegetables

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small eggplant, cubed
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Fresh cilantro, for garnish

Instructions

1. Begin by cooking the quinoa according to package instructions using vegetable broth instead of water. Set aside. In a large pan, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent. Stir in paprika, cumin, ground ginger, cinnamon, salt, and pepper. Cook for 1 2 minutes to release the fragrance of the spices. Add the chickpeas and vegetable broth to the pan, bringing it to a simmer. Lower the heat and let it cook for 5 minutes. Preheat your oven to 400°F (200°C). Toss the cubed eggplant, red bell pepper, zucchini, and cherry tomatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 25 minutes until tender and slightly charred. Once the vegetables are done, add them to the pan with the chickpeas, stirring well to combine. If needed, add more vegetable broth to reach your desired consistency. Cook for an additional 5 minutes. Serve the Moroccan vegan tagine over quinoa, garnishing with fresh parsley and cilantro.

Chef’s Insight

The roasted vegetables add a smoky flavor to the dish, complementing the warm spices in the chickpea stew.

Notes

N/A