Cilantro and Lemon Tagine

Cilantro and Lemon Tagine is a vibrant and aromatic vegan Moroccan dish that combines the freshness of cilantro with the zing of lemon, creating a delightful balance of flavors. Perfectly cooked vegetables simmered in a fragrant spice blend make this dish a satisfying main course.

Ingredients

• Chickpeas - 200 grams, cooked
• Zucchini - 1 medium, diced
• Carrot - 1 medium, sliced
• Red bell pepper - 1 medium, diced
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Fresh cilantro - 50 grams, chopped
• Lemon - 1 whole, juiced and zested
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Vegetable broth - 300 milliliters
• Salt - to taste
• Black pepper - to taste
• Couscous - 150 grams, for serving

Steps

1. In a large skillet or tagine, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, cumin, cinnamon, and turmeric. Cook for another minute until fragrant.
3. Add the diced zucchini, sliced carrot, and diced red bell pepper. Stir well to coat the vegetables with the spices.
4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and cook for about 15 minutes, or until the vegetables are tender.
5. Stir in the cooked chickpeas, lemon juice, and zest. Season with salt and black pepper to taste. Cook for an additional 5 minutes, stirring occasionally.
6. Remove from heat and fold in the chopped cilantro just before serving.
7. Meanwhile, prepare the couscous according to package instructions. Fluff with a fork and serve alongside the tagine.

Nutrition

• Calories: 440
• Protein: 18 g
• Carbs: 68 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas, promoting muscle health.
• High in fiber, aiding digestion and supporting gut health.

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