Vegetable and Chickpea Tagine

During New York City’s Restaurant Week in early February, hubs and I tried out a French restaurant called Claudette for the first time. Besides having a wonderful, cozy atmosphere and a nice hubbub, the food was also delicious. I had the Vegetable Tagine from their restaurant week menu and it was fantastic! It came in the traditional Moroccan earthenware that the dish is named for. I took lots of pictures and decided to try to make it myself.

The dish is typically slow cooked for hours over hot coals, but I didn’t have time for all of that. So, I adapted it for the “under an hour” rule I try to abide by. It combines sweet (dried fruit and maple syrup) and spicy (cumin, turmeric) flavors for a warm and aromatic experience. I added chickpeas for some extra protein. You could also add any number of vegetables like tomatoes, zucchini, or eggplant.

Olive oil
1 yellow onion, chopped
1 red or yellow bell pepper, chopped
3 cloves garlic, minced
3 carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
1 cup chopped celery
1/2 cup raisins
2 cups vegetable broth
2 Tbsp lemon juice
1 Tbsp maple syrup
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ground ginger
1 can chickpeas, drained and rinsed
Fresh herbs for garnish, optional

Heat 1 Tbsp olive oil in a large, deep pot over medium high heat. Add the onion, pepper, and garlic and saute until softened, about 5 minutes. Add the carrots, sweet potatoes, celery and raisins, and stir in the vegetable broth, lemon juice, maple syrup. Season with cumin, turmeric, ginger, and cinnamon. Bring the pot to a boil, cover, and reduce heat to simmer until the vegetables are tender, about 30 minutes. Add the chickpeas and season with salt and pepper. Stir to combine and cook the soup for an additional 10 minutes. Garnish with fresh herbs and serve with rice, if desired.

Serves 4

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