Moroccan Lunch

Typical Moroccan tagine is a very heavy dish made with lamb. Instead, this version is entirely vegetarian, subbing out any potatoes for a healthy dose of eggplant and carrots. Consider this lighter vegetarian version. It's a bit healthier, and light enough to sub in at lunch. Of course, you could add back in lamb for a delicious, comforting dinner as well.

Best served over some grain, typically couscous, I personally opted for barley, another typical grain used in Moroccan cuisine.

Vegetable Tagine
Serves 4

Ingredients
1/2 tsp cumin
1/2 tsp ginger
1/2 tsp paprika
1/4 tsp cinnamon
1/8 tsp salt
1/8 tsp black pepper
2 tbsp extra virgin olive oil
1 onion, chopped
3 large carrots, sliced in 1/4 inch circular pieces
3/4 large eggplant, sliced into 1/2 inch pieces
2 cloves garlic, finely chopped
2 tbsp tomato paste
2 cups vegetable broth
1 15 oz. can chickpeas, rinsed and drained
half a can (7.25 oz.) diced tomatoes
1/2 chopped fresh tomato (or sub in full can)
Optional: dried apricots, raisins, fresh parsley, couscous, or barley

Directions

In a large pot over medium-high heat, heat olive oil. Add onion and garlic, cooking until softened and fragrant, 8-10 minutes. Add in eggplant and carrots and cook an additional 15 minutes or so, until all vegetables are softened.

Meanwhile, combine all remaining ingredients in a separate bowl. If using fresh tomato, which I recommend, be sure to squeeze the tomato as you combine to be sure to collect all of its juice.

Once vegetables are fully softened, add all remaining ingredients to the pot. At this point, you can add in dried apricots or raisins as well, if desired. Bring the entire pot to a boil on medium-high heat. Then reduce the heat and bring the entire mixture to a simmer. Allow the tagine to simmer for 25-30 minutes, until all vegetables are fully tenderized and the sauce is thickened.

Serve over couscous or barley. Garnish with parsley.