1 qt low sodium vegetable brother (or broth of your choice)
2 cups cooked chickpeas
1 juice of lemon
handful of fresh parsley leaves
In a large heavy pot or Ditch Oven, heat olive oil over
medium heat until just shimmering.
Add onions and increase heat to medium-high. Sate for 5
minutes, tossing regularly.
Add garlic and all the chopped veggies. Season with salt
and spices. Toss to combine. Cook 5-7 minutes on medium
high heat, mixing regularly with a wooden spoon
Add tomatoes, apricot, and broth. Season again with just a
dash of salt.
Keep the heat on medium-high, and cool for 10 minutes.
Then reduce heat, cover and simmer for another 20-25
minutes or until veggies are tender.
Stir in chickpeas and cook another 5 minutes on low heat.
Stir in lemon juice and fresh parsley. Taste and adjust
seasoning, adding more salt or harissa spice to your liking.
Transfer to serving bowls and top each with a generous
drizzle of Extra Virgin Olive Oil. Serve hot with your favorite
bread, couscous, or rice. Enjoy!
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