1 quart low-sodium vegetable broth (or broth of your choice)
2 cups cooked chickpeas
1 lemon, juiced
handful of fresh parsley leaves
Instructions
In a large heavy pot or Dutch Oven, heat olive oil over
medium heat until just shimmering. Add onions and increase
heat to medium-high. Saute for 5 minutes, tossing regularly.
Add garlic and all the chopped veggies. Season with salt
and spices. Toss to combine. Cook for 5 to 7 minutes on
medium-high heat, mixing regularly with a wooden spoon.
Add tomatoes, apricot and broth. Season again with just a
small dash of salt. Keep the heat on medium-high, and cook
for 10 minutes. Then reduce heat, cover and simmer for
another 20 to 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 blend to your
liking.Transfer to serving bowls and top each with a
generous drizzle of Private Reserve extra virgin olive oil.
Serve hot with your favorite bread, couscous, or rice. Enjoy!
Serving
Suggestions
As a vegan main dish or a paired with lamb or other meat of choice.
Originally Submitted
10/12/2018
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You can add this Easy Moroccan Vegetable Tagine recipe to your own private DesktopCookbook.
