Berber Tagine (Vegan)

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 2 carrots, cut into large chunks
• 2 zucchinis, cut into large chunks
• 1 potato, peeled and cubed
• 1 sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 tomato, chopped
• 1 cup chickpeas (cooked or canned)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• Salt, to taste
• 1/2 cup vegetable broth (or water)
• Fresh cilantro or parsley for garnish
• Lemon wedges (optional, for serving)

Instructions:

1. Heat the Olive Oil
   In a large tagine or heavy pot, heat the olive oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened.

2. Add Garlic and Spices
   Add the minced garlic to the onions, then stir in the ground cumin, coriander, ginger, cinnamon, paprika, turmeric, black pepper, and salt. Cook for 1-2 minutes until fragrant.

3. Add Vegetables
   Add the carrots, potatoes, sweet potatoes, zucchinis, bell pepper, and chopped tomato to the pot. Stir well to coat the vegetables in the spice mixture.

4. Add Chickpeas and Broth
   Add the chickpeas and pour in the vegetable broth (or water). Stir to combine. Lower the heat and cover the tagine or pot with a lid.

5. Simmer the Tagine
   Allow the tagine to simmer gently over low heat for 30-40 minutes, until all the vegetables are tender and the flavors are well combined. Stir occasionally and add more broth if needed.

6. Garnish and Serve
   Once the vegetables are fully cooked, remove from heat. Garnish with fresh cilantro or parsley and serve with lemon wedges on the side for a zesty touch.