Chickpea and Vegetable Tagine with Brown Rice

For the Chickpea and Vegetable Tagine:

1. In a large tagine, skillet, or pot, heat olive oil over medium heat.

2. Add chopped onion and sauté until translucent.

3. Add minced garlic and sauté for about 30 seconds until fragrant.

4. Add diced red bell pepper, diced zucchini, and diced carrot. Sauté for a few minutes until the vegetables start to soften.

5. Stir in ground cumin, ground coriander, ground turmeric, ground cinnamon, ground ginger, and saffron threads (if using).

6. Add drained chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine.

7. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the tagine cook for about 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.

8. Season the tagine with salt and pepper to taste.

For the Brown Rice:

1. In a separate pot, combine brown rice and water or vegetable broth.

2. Bring to a boil, then reduce the heat to low, cover the pot, and let the rice simmer for about 30-40 minutes, or until the rice is cooked and the liquid is absorbed.

Assembly:

1. Serve a portion of the cooked brown rice in each bowl.

2. Top the rice with a generous serving of the chickpea and vegetable tagine.

Serve:

1. Garnish the tagine with chopped fresh cilantro or parsley.

2. Serve the chickpea and vegetable tagine with brown rice as a flavorful and nutritious meal.