Chickpea & Veggie Tagine

INGREDIENTS:

• 2 bsp avocado oil or veggie broth

• 1 medium - large zucchini, cubed

• 1 large red pepper, pitted and diced

• 1 cup bella mushrooms, sliced or quartered

• 1 sweet or red onion, diced

• 2 tsp - 1 tbsp Thai red curry paste

• 1 tsp raw honey/maple syrup

• 1 tbsp ginger root, zested or finely grated

• 3 cloves of garlic, crushed

• 1 piece of cinnamon bark

• 1 heaped cup home cooked chickpeas or 1 can chickpeas, BPA free

• 1 can chopped tomatoes, BPA free

• 1 & 1/2 cup veggie broth

• Handful of cilantro or parsley, finely chopped

• 1 bay leaf

• 6 dates

METHOD:

1. Heat the oil or broth

2. Add onions and garlic and sauté for 3-5 minutes over medium heat

3. Stir in Thai red curry paste and ginger root and cook for 2 minutes

4. Add the red pepper, zucchini and mushrooms and cook for 5 minutes

5. Add the chickpeas, canned tomato, cinnamon stick, dates, broth, and bay leaf and simmer for 15 minutes

6. Season with a little chili garlic salt or Himalayan pink salt, garlic and herb spice, and crushed black pepper to taste

7. Serve over brown/wild rice, millet, or quinoa

8. Top with chopped parsley/cilantro and diced avocado with a fresh squeeze of lemon