Zucchini, Sweet Potato and Chickpea Tagine

This is a mouth-watering dish that tastes like it came straight from a five star Moroccan restaurant! It can be served alone as a healthy dinner or as a side dish.

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients

1 zucchini, chopped
1 large onion, chopped
1 (14 oz. /400g) can of chickpeas, rinsed. drained
2 green bell peppers
2 sweet potatoes, peeled and cubed
4 cloves of garlic, finely chopped
1 tbsp of ginger, peeled and grated
2 tsp sweet paprika
2 tsp ground coriander
2 tsp of smoked paprika
1 cup of vegetable stock
1 tsp cinnamon
2 tsp ground cumin
1 tsp chili powder
½ tsp ground cardamom
½ tsp allspice
3 tbsp of olive oil
¼ cup of apricots, chopped
¼ cup of fresh coriander, chopped

Directions

1. Preheat the oven to 450 °F (230 °C)
2. Cube the sweet potato and place in a bowl, add 1 tablespoon of olive oil and toss to coat.
3. Transfer to a rimmed baking pan.
4. Place the bell peppers in a roasting pan. Place both pans in the oven and bake for 25- 30 minutes, until the sweet potato is soft when pierced with a fork and the bell peppers become light brown.
5. Let it cool. Remove the skin of bell peppers and chop them into thin strips.
6. Place a large casserole dish over medium-high heat. Add the olive oil, garlic, onion, ginger, and spices. Sauté until the onions are tender and golden-brown and the spices are fragrant.
7. Stir in the zucchini and cook until just-tender.
8. Stir in the sweet potato, apricots, the vegetable stock, chickpeas, and green peppers and bring the mixture to a boil.
9. Reduce the heat and let simmer for 8-10 minutes.
10. Pour the tagine into serving bowls and sprinkle with chopped coriander.
11. Serve it hot over couscous and enjoy.