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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve with couscous. Ingredients:
1 onion |
1 green bell pepper |
3 carrots |
2 sweet potatoes |
1 eggplant |
4 plum tomatoes |
3 zucchini |
1 tablespoon olive oil |
3 garlic cloves, minced |
5 (16-ounce) cans fat-free reduced-sodium chicken broth |
2 tablespoons lemon juice |
1 tablespoon honey |
1/2 cup golden raisins |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground cinnamon |
1 (15.5-ounce) can chickpeas, rinsed and drained |
1 teaspoon salt |
1 teaspoon pepper |
2 tablespoons sambal oelek |
Directions:
1. Chop onion and green bell pepper; cut carrots and next 4 ingredients into 2-inch pieces.
2. Sauté onion and bell pepper in oil in a Dutch oven 6 minutes or until tender. Add garlic, and saute 1 minute; stir in carrot, sweet potato, eggplant, tomato, broth, and next 7 ingredients. Bring to a boil over medium-high heat; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until carrot and potato are tender.
3. Stir in zucchini, chickpeas, salt, and pepper; simmer 10 to 15 minutes or until zucchini is tender. Remove 1 cup cooking liquid; stir sambal oelek into liquid, and serve sauce with tagine.
4. *Sambal oelek is a hot chile paste. Any Asian or Mexican chile paste may be substituted.
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