| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
4-6 Yields
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Ingredients
For the Rice
- 2 cups Rice
- 4 cups water
- ½ teaspoon Salt
For the Tagine
- ¼ cup olive oil for cooking
- 2 medium yellow onions peeled and chopped
- 8-10 garlic cloves peeled and chopped
- 2 large russet potatoes peeled and diced
- 1 eggplant diced
- 1/4 teaspoon Salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 2 cups canned whole peeled tomatoes
- ½ cup dried apricots chopped
- 1 quart vegetable stock
- 2 cups chickpeas cooked
- 1 teaspoon lemon juice
- Handful fresh parsley leaves roughly chopped
Ingredients
For the Rice
For the Tagine
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Instructions
To Make the Rice
- Rinse rice using a mesh strainer until water runs clear. Add rice, water and salt together into a pot and boil covered for about 20 minutes. Once done fluff rice with spoon to release excess steam.
To Make the Tagine
- In a large pot, heat olive oil over medium heat until just shimmering. Add onions and garlic increase heat to medium-high. Sauté until fragrant, tossing regularly.
- Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
- Cook for 5 to 7 minutes on medium-high heat, mixing regularly.
- Add tomatoes, apricot, and broth. Season again with just a small dash of salt.
- Keep the heat on medium-high and cook for 10 minutes. Then reduce heat, cover, and simmer for another 20 to 25 minutes or until veggies are tender.
- Stir in chickpeas and cook another 5 minutes on low heat.
- Stir in lemon juice and fresh parsley. Taste and adjust seasoning to your liking.
- Transfer to serving bowls and top each with a generous drizzle of olive oil. Serve hot on a bed of rice. Enjoy!
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