“Vegan Moroccan Breakfast Tagine – A Fragrant Fusion of Flavors for Your Morning Delight!”

Allergens

N/A

Ingredients

• 1 cup chickpeas, soaked overnight and cooked until tender 1 medium sweet potato, diced 1 small butternut squash, peeled and diced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 small red onion, chopped 2 cloves garlic, minced 1/4 cup dried apricots, chopped 1/4 cup raisins 1/4 cup fresh parsley, chopped 1/4 cup cilantro, chopped 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground ginger 1/4 tsp ground cinnamon Pinch of saffron threads, crushed Salt and pepper, to taste 2 tbsp olive oil 1 cup vegetable broth 1 tbsp lemon juice

Instructions

1. In a large skillet or tagine pot, heat the olive oil over medium heat. Add the chopped red onion and sauté for 3 4 minutes until softened.
2. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
3. Stir in the ground cumin, coriander, ginger, cinnamon, and crushed saffron threads. Cook for 1 minute to release the aroma of the spices.
4. Add the diced sweet potato, butternut squash, bell peppers, and chickpeas to the skillet or tagine. Mix well to coat with the spice mixture.
5. Pour in the vegetable broth, and season with salt and pepper to taste. Bring to a simmer, cover, and cook for 15 20 minutes, or until the vegetables are tender.
6. Stir in the apricots, raisins, and lemon juice. Cook for an additional 3 4 minutes to allow flavors to meld.
7. Remove from heat and stir in the chopped parsley and cilantro. Serve hot with a side of crusty bread or over couscous.

Chef’s Insight

The combination of flavors in this vegan Moroccan breakfast tagine creates a delicious symphony of tastes and textures, with each bite offering something new to discover.

Notes

Feel free to adjust the spice levels to suit your taste preferences.