Moroccan Spiced Chickpea and Vegetable Tagine

Ingredients

• 2 cans chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 2 cups cauliflower florets
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper, or to taste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice
• 1/4 cup chopped cilantro, for garnish
• 2 cups cooked quinoa, for serving

Instructions

1. 1

   Preheat the oven to 400°F. Spread the sweet potato cubes and cauliflower florets on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.