Lentil and Chickpea Tagine with Cinnamon

A hearty vegetarian stew simmered with aromatic spices and sweet dried apricots, finished with a hint of cinnamon for warmth.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 20 minutes. Cook: 45 minutes.

Serves 6.

Ingredients

• 1 cup, rinsed brown lentils
• 1 can (15 oz), drained and rinsed chickpeas
• 1 can (14 oz) diced tomatoes
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 cup diced carrots
• 1 cup diced sweet potato
• 1/2 cup diced apricots
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp dried thyme
• 3 cups chicken or vegetable broth

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and cook for 5 minutes until softened and translucent.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed brown lentils, 1 cup diced carrots, 1 cup diced sweet potato, 1 can drained chickpeas, 1 can diced tomatoes, 1/2 cup diced apricots, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Pour in 3 cups chicken or vegetable broth, then bring to a simmer.
5. Step 5: Reduce heat to low, cover, and simmer for 35-40 minutes until lentils and vegetables are tender, stirring occasionally.
6. Step 6: Taste and adjust seasoning if needed. Serve hot with crusty bread.