Moroccan-Spiced Chickpea & Apricot Tagine

Ingredients:

• 1 tablespoon olive oil (optional, or skip for waterless cooking)

• 1 large onion, sliced

• 3 garlic cloves, minced

• 1-inch piece of fresh ginger, grated

• 2 teaspoons ground cumin

• 1 teaspoon ground cinnamon

• 1 teaspoon turmeric

• 1 teaspoon paprika

• ½ teaspoon cayenne pepper (optional)

• 2 cups cooked chickpeas (or 1 can, drained)

• 1 cup dried apricots, halved

• 2 carrots, sliced

• 1 zucchini, sliced

• 1 small eggplant, cubed

• 1 red bell pepper, chopped

• ½ cup crushed tomatoes (optional for added richness)

• ½ cup water or vegetable broth (use sparingly for waterless style)

• Salt and pepper to taste

• Fresh cilantro or mint for garnish

• Cooked couscous, rice, or flatbread for serving

Instructions:

1. Layer ingredients:
   In the Nutri-Stahl 6 QT pot, layer the sliced onions, garlic, and ginger on the bottom. Add the spices evenly over the top. Continue layering the chickpeas, apricots, carrots, zucchini, eggplant, and bell pepper.

2. Optional moisture:
   If cooking fully waterless, cover tightly and cook on medium-low heat until the vapor seal forms (you’ll notice the lid spins easily). If using a little liquid, add ½ cup water or broth before sealing.

3. Cook gently:
   Once the vapor seal is formed, reduce heat to low. Let the tagine cook for about 20–25 minutes until veggies are tender and the flavors meld. Avoid opening the lid often to retain steam and flavor.

4. Final touch:
   Taste and season with salt and pepper. Stir gently to mix.

5. Garnish & Serve:
   Spoon into bowls and garnish with fresh cilantro or mint. Serve with couscous or flatbread for a complete exotic meal.