When weather, sickness, or other circumstances keep us from getting out to the grocery store, it’s best to shop our own pantries for a healthy and delicious meal. Food is so important for our physical and mental health in traditional Chinese medical (TCM) theory, and so it is important to prioritize healthy eating in difficult times.

If you are getting tired of a diet of instant ramen, pasta with canned sauce, and peanut butter and jelly sandwiches, try this recipe out. It’s a great way to use up any odds and ends of vegetables you have in your fridge as well!

Moroccan Tagine Inspired Pantry Meal (Vegetarian, Vegan)

Ingredients

• 1 medium onion, finely diced
• 4-5 medium carrots, sliced into medallions (optional)
• 2 stalks of celery, sliced (optional)
• 2 tablespoons of olive oil
• A combination or all of these spices:
  • ½ teaspoon of ground cumin
  • ½ teaspoon of ground tumeric
  • ½ teaspoon of ground coriander
  • ¼ teaspoon of ground cinnamon
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste
• 1 14-oz can of diced tomatoes
• ¼ cup water
• 1 can of chickpeas, rinsed (or bean of your choice)
• ½ cup of manzanilla olives, sliced (optional)
• 1 lemon, supremed and cut into small pieces (optional)
• If available, ½ cup full fat greek yogurt (omit for vegan option, or substitute with a tablespoon of coconut or cashew cream)
• Plus, about 3 cups of any fresh veggies you have around. My favorite add in is 1 medium zucchini, cut into small pieces and 1 eggplant, cubed and roasted, but I’ve also made this dish with cauliflower, cubed and roasted sweet potato, and/or cubed and roasted winter squash. Feel free to use whatever sounds good to you or is available!

Instructions

Heat oil in a medium cast iron skillet over medium heat. When the oil shimmers, add the carrots, onions, and celery and sautee until fragrant. Add the cumin, tumeric, coriander, cinnamon, red pepper flakes, salt, and pepper and cook, stirring occasionally, for 5 minutes.

Add the canned tomatoes, water,  and chickpeas to the skillet and bring to a simmer. Add any additional raw veggies, like zucchini or cauliflower, and simmer until veggies are tender (depending on vegetables, 15-30 minutes). 

Reduce heat to low, and stir in olives and lemon, along with any roasted veggies such as cubed eggplant or sweet potato. Turn off heat and stir in yogurt. Best served over Israeli style cous cous, but you can also use rice, pasta, quinoa – whatever you have in the house.

Enjoy, and be well!