A fragrant and hearty one-pot vegan stew, packed with sweet potatoes, chickpeas, and dried apricots, all simmered in a warm blend of Moroccan spices and served over fluffy millet.
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Malzemeler
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 500g sweet potatoes, peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 can (400g) chopped tomatoes
- 500ml vegetable broth
- 1 can (400g) chickpeas, rinsed and drained
- 80g dried apricots, chopped
- 200g millet, rinsed
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Fresh cilantro for garnish
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Talimatlar
- 1.In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 2.Add the minced garlic, cumin, coriander, turmeric, and cinnamon. Stir constantly for one minute until fragrant.
- 3.Add the cubed sweet potatoes, chopped tomatoes, and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes.
- 4.While the tagine simmers, cook the millet. In a separate saucepan, combine the rinsed millet with 400ml of water. Bring to a boil, then cover, reduce heat to low, and cook for 15-20 minutes, or until the water is absorbed.
- 5.Add the rinsed chickpeas and chopped apricots to the tagine. Continue to simmer, uncovered, for another 10 minutes, or until the sweet potatoes are tender and the sauce has thickened slightly.
- 6.Remove the tagine from the heat. Stir in the lemon juice and season with salt and pepper to taste. Serve hot over the cooked millet, garnished with fresh cilantro.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is a nutritional powerhouse, rich in plant-based protein and fiber from chickpeas and millet for sustained energy. It's loaded with vitamins A and C from sweet potatoes, promoting a healthy, balanced, and vibrant meal.
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