Mediterranean Vegetable and Chickpea Tagine

Time: 30min Servings: 4 Oven: 375F

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Ingredients:

• 1 eggplant, diced

• 1 zucchini, diced

• 2 bell peppers, diced (use a mix of colors if available)

• 1 onion, diced

• 4 cloves garlic, minced

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 tomatoes, diced

• 2 cups vegetable broth

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish) Instructions:

1. Preheat the oven to 375°F (190°C).

2. Dice the eggplant, zucchini, bell peppers, onion, and tomatoes. Mince the garlic cloves.

3. Heat olive oil in a large oven-safe skillet or tagine over medium heat. Add diced onion to the skillet and sauté for 2-3 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant. Add diced eggplant, zucchini, and bell peppers to the skillet. Sauté for 5-7 minutes until the vegetables start to soften.

4. Add drained and rinsed chickpeas to the skillet, along with ground cumin, ground coriander, smoked paprika, salt, and pepper. Stir to coat the vegetables and chickpeas with the spices.

5. Pour vegetable broth into the skillet and stir to combine. Bring the mixture to a simmer and let it cook for 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.

6. If using an oven-safe skillet, transfer the skillet to the preheated oven. If using a tagine, cover with its lid. Bake for 15-20 minutes, or until the vegetables are fully cooked and tender.

7. Remove the skillet or tagine from the oven. Garnish the Mediterranean Vegetable and Chickpea Tagine with chopped fresh parsley before serving.

*Disclaimer - this recipe was created by AI