Vegan Chickpea and Vegetable Tajine
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp turmeric
- 1 small eggplant, chopped
- 1 large carrot, peeled and chopped
- 1/2 bell pepper, chopped
- 1/2 tomatoes, chopped (optional)
- 1/4 cup + 2 tbsp water
- 1 14.5oz can of fire roasted tomatoes
- 1 15oz can chickpeas
- 4 dates, chopped
- 1/3 cup sliced almonds
- salt to taste
- diced parsley on top
Instructions
- Prep your ingredients by chopping your onion, tomatoes, carrot, pepper, parsley, and dates. Grate the ginger, mince the garlic, and rinse the chickpeas.
- In a large 10'' pan over medium/low heat, heat 1 tbsp of olive oil and add in garlic and onion. Saute and stir until they turn light brown.
- Add in ginger and spices (cumin, cinnamon, and turmeric) and a drizzle of olive oil if onions are sticking to the base of the pan. Saute for 1-2 minutes then add in all the vegetables (eggplant, carrot, bell pepper, chopped tomatoes), 1 tbsp of olive oil, and 2 tbsp of water. Saute and stir for 8-10 minutes, until vegetables are soft.
- Add in fire roasted tomatoes, dates, chickpeas, almonds, salt to taste, and and let vegetables simmer for about 8-10 more minutes on low heat, stirring occasionally.
- Serve over rice, grains, or enjoy plain!
Did you make this recipe?Tag @girlswhoeat!