Moroccan Chickpea & Vegetable Tagine

Ingredients

• 2 cans chickpeas, drained and rinsed
• 2 cups carrots, peeled and chopped
• 1 red bell pepper, chopped
• 2 cups sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes, 14 oz
• 1 cup vegetable broth
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. 1

   Preheat oven to 400°F. Spread the chopped carrots, bell pepper, and sweet potatoes on a large baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Roast for 20-25 minutes, until tender.

2. 2

   In a large pot or Dutch oven, sauté the onion in a bit of olive oil over medium heat for 3-4 minutes until translucent. Add the garlic and cook for 1 minute more, until fragrant.