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- 2 medium onions, finely chopped - 4 cloves garlic, minced - 2 medium carrots, sliced - 1 medium zucchini, chopped - 1 red bell pepper, diced - 1 cup butternut squash, cubed - 1 can (15 oz) chickpeas, drained and rinsed - 1/2 cup dried apricots, chopped - 2 cups vegetable broth - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon ground ginger - 1 teaspoon ground turmeric - 1/4 teaspoon cayenne pepper (optional) - Salt and pepper to taste - Fresh cilantro or parsley for garnish

Slow-Cooked Moroccan Spiced Vegetable Tagine

Transport your taste buds to Morocco with this Slow-Cooked Moroccan Spiced Vegetable Tagine. Bursting with vibrant flavors and aromatic spices, this wholesome, plant-based meal features a medley of vegetables, chickpeas, and a blend of spices that offer numerous health benefits. Perfect for a nourishing dinner, this dish enriches your dining experience with its complex taste and textures. Explore the art of slow cooking and indulge in a delightful culinary journey today!
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Ingredients
  

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, peeled and diced

1 medium zucchini, diced

1 red bell pepper, diced

1 cup butternut squash, peeled and cubed

1 can (14 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes, with juices

2 cups vegetable broth

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper, to taste

1 cup dried apricots, halved

1/2 cup slivered almonds (optional for garnish)

Fresh cilantro or parsley, for garnish

Juice of 1/2 lemon

Instructions
 

Prepare the Base: In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

    Add Vegetables: Stir in the diced carrots, zucchini, red bell pepper, and cubed butternut squash. Cook for an additional 5 to 7 minutes, stirring occasionally, until the vegetables start to soften and develop a bit of color.

      Incorporate Spices: Sprinkle in the ground cumin, ground coriander, ground cinnamon, ground ginger, turmeric, cayenne pepper, along with salt and black pepper. Mix well to ensure all the vegetables are evenly coated with the fragrant spices.

        Combine with Remaining Ingredients: Transfer the sautéed vegetable mix to a slow cooker. Add in the rinsed chickpeas, diced tomatoes (with their juices), vegetable broth, and the halved dried apricots. Stir gently to combine all ingredients thoroughly.

          Slow Cook: Cover the slow cooker with its lid and set the heat to low for 6-8 hours, or on high for 3-4 hours. This longer cooking time allows the flavors to meld beautifully and the vegetables to become tender.

            Finish & Serve: Just before serving, stir in the fresh lemon juice to brighten up the flavors. Taste the tagine and adjust seasonings with additional salt, pepper, or cayenne, if desired. For an extra touch, serve it over fluffy couscous or with slices of crusty bread to soak up the delicious sauce.

              Garnish: To finish, top each serving with a sprinkle of slivered almonds for a delightful crunch and add a handful of fresh cilantro or parsley for a pop of color and freshness.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6 servings

                  - Serving Suggestions: For an authentic Moroccan experience, pair the tagine with a side of fluffy couscous and a light salad of arugula and radishes dressed with olive oil and lemon.