This Moroccan chickpea tagine is not just vegetarian. It's a vegan recipe as well, one step further.

Don't hesitate about the recipe if you are not into vegan or vegetarian recipes.

One look at the ingredients will have you rushing to make this delicious, savory dish.

Prep time: 15 minutes Cook time: 20 minutes

Ingredients:
4 cups cooked chickpeas, rinsed and drained or 2 cans with liquid
2 cups vegetable stock or water (1 1/4 cups if using canned chickpeas
juice of 1 lemon
2 cups diced sweet potato, sweet or pie pumpkin or butternut squash
1/2 cup quinoa, rinsed
1 onion, chopped
1/4 cup chopped dried apricots
1/4 cup chopped raisins
4 sun-dried tomato halves, thinly sliced
2 slices (1/8 inch) gingerroot, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon hot pepper flakes
sea salt
freshly ground pepper

Directions:
In the base of a tagine or Dutch oven, combine all but the last 2 ingredients. Bake in a preheated 350°F oven for 1 1/2 hours or until the sweet potato is tender when pierced with the tip of a knife. Season to taste with salt and pepper.

Serves 6.

Alternate Directions To Cook on the Stovetop:
Heat 1 tablespoon of olive oil over high heat in a Dutch oven or large saucepan. Reduce the heat to medium, add the onion and cook stirring frequently for 6-8 minutes or until soft. Add the other ingredients, reduce the heat to low, cover and cook, stirring once or twice, for 45 minutes or until the sweet potato is tender.

The tagine is the traditional cooking vessel of Morocco that keeps food moist and succulent. It has crossed the ocean to our delight. You can use it for hundreds of recipes including this one. Tagine - Cherry