Moroccan-Inspired Chickpea Tagine

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Eggplant

  Raw

  1 cup, cubes or 82g

• Carrots

  Raw

  1 medium or 61g

• Red potatoes

  Flesh and skin, raw

  100g

• Tomatoes

  Crushed, canned

  1 ⅞ can (15 oz) or 793g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Water

  Plain, clean water

  1 cup or 237g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

Directions

1. heat olive oil in Dutch oven and sauté onion; add garlic, cauliflower, eggplant, carrots, potatoes, and tomatoes. Stir & break up tomatoes. Add chickpeas, water, sugar, cumin, turmeric, cinnamon, & salt. Bring to a boil & then reduce heat to medium-low. Add 1 tsp harissa or to taste.
2. Cover & simmer for about 40 minutes