Moroccan Vegan Vegetable Tagine
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (3)

Moroccan Vegan Vegetable Tagine

NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 27%
CARBS 75G69% OF CAL
11G FIBER53G OTHER11G TOTAL SUGAR
FAT 11G22% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming stew with Moroccan spices, butternut squash, chickpeas, and dried apricots, served over couscous or with pita bread. Rich, aromatic, and deeply satisfying.

mainmoroccansoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1 onion, (diced)
  • 1 red bell pepper, (roughly chopped)
  • 2 carrots, (sliced)
  • 5 garlic cloves, (minced)
  • 2 teaspoons freshly grated ginger
  • 1 1/2 tablespoons ras el hanout, (or to taste (Note 1))
  • 2 cups diced butternut squash ((1/2-inch))
  • 2 (15 ounce/425 gram) cans chickpeas, (drained and rinsed)
  • 1 cup vegetable broth
  • 1 (14.5 ounce/411 gram) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup dried apricots, (chopped)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 cup green olives
  • Salt and pepper, (to taste)
  • 3 tablespoons chopped fresh cilantro
  • Cooked couscous or pita bread, (for serving)
PREP
20M
SODIUM
935MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.