Vegetable Tagine

• 1/2 cup water
• 1 large onion, chopped
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 1 zucchini, small dice
• 1 clove garlic, minced
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1 1/2 cups diced tomatoes or 1 (15 ounce) can diced tomatoes, no salt added or low sodium
• 2 cups vegetable stock, low sodium
• 1/2 cup dried apricots, soaked for 20 minutes in hot water
• 1/4 cup raisins
• 1 tablespoon lemon juice
• 1 1/2 cups cooked chickpeas or 1 (15 ounce) can, no salt added or low sodium, drained
• 2 tablespoons fresh minced cilantro or parsley

1. Heat water in saucepan over medium heat. Add onion, carrots and red pepper. Cover pan and cook for about 5 minutes. Add zucchini, garlic, cinnamon, turmeric, tomatoes, and vegetable stock and bring to a boil. Reduce heat to low and simmer for about 25 minutes, until vegetables are tender. Drain apricots and chop. Add apricots, raisins, lemon zest and chickpeas to vegetable mixture and cook 5 more minutes. Stir in cilantro or parsley and serve.
2. Note: Though the word tagine refers to the cone-shaped cooking vessel that the dish is traditionally made in, it has also come to refer to a Moroccan-style stew.

water, onion, carrots, red bell pepper, zucchini, clove garlic, cinnamon, turmeric, tomatoes, vegetable stock, dried apricots, raisins, lemon juice, chickpeas, cilantro

Taken from www.epicurious.com/recipes/member/views/vegetable-tagine-50169600 (may not work)