Yield
2 quarts (serving size: 2-cups)

Serve with couscous.

How to Make It

Step 1

Chop onion and green bell pepper; cut carrots and next 4 ingredients into 2-inch pieces.

Step 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.

Step 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.

Step 4

*Sambal oelek is a hot chile paste. Any Asian or Mexican chile paste may be substituted.

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