Roasted Vegetable Tagine

This Roasted Vegetable Tagine is a vibrant and aromatic vegan dish, bursting with the flavors of Moroccan spices and fresh vegetables. Perfectly paired with couscous, it offers a delightful and healthy dinner experience.

Ingredients

• Zucchini - 1 medium, diced
• Red bell pepper - 1, chopped
• Carrot - 1 large, sliced
• Red onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Chickpeas - 240 grams (1 can, drained and rinsed)
• Canned diced tomatoes - 400 grams
• Vegetable broth - 250 ml
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine diced zucchini, chopped red bell pepper, sliced carrot, chopped red onion, and minced garlic.
3. Drizzle the vegetables with olive oil and sprinkle with ground cumin, ground coriander, ground cinnamon, smoked paprika, salt, and black pepper. Toss to coat evenly.
4. Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. In a large pot, combine the roasted vegetables, chickpeas, canned diced tomatoes, and vegetable broth. Stir well and bring to a simmer over medium heat.
6. Reduce the heat to low and cover the pot. Let it simmer for an additional 10-15 minutes to allow the flavors to meld.
7. Remove from heat and stir in fresh parsley and lemon juice before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from colorful vegetables.
• High in fiber, promoting digestive health.

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