Chickpea And Fall Vegetable Tagine

• 2 cups Chickpeas, canned or freshly cooked
• 1 Sweet potato, chopped
• 2 Carrots, sliced
• 1 cup Delicata squash or other winter squash, chopped
• 1 cup Spinach or Mustard Greens, packed, finely chopped
• 1 14 oz. can whole tomatoes, roughly chopped(include juices)
• 1 Preserved lemon (diced, including rind)
• 1/2 cup Green olives, roughly choppedi
• 2 Garlic cloves, finely chopped
• 1 Large onion
• 3 tablespoons Olive oil
• 1 tablespoon Curry
• 1 tablespoon Rogan Josh seasoning
• 2 tablespoons Harissa, or to taste
• Serve with cous cous and pass harissa around for extra heat.

1. Preheat oven to 375 degrees. Heat a generous lug or approximately 3 T. olive oil in a tagine or Dutch oven over the stove top. Add chopped onions and saute until translucent. Add garlic and saute for 1 minute.
2. Add remaining ingredients and give everything a gentle stir, place lid on tagine or Dutch oven and cook for approximately 45 min. or until vegetables are tender. Salt as needed. Serve with cous cous and pass extra harissa around for added heat.

chickpeas, sweet potato, carrots, winter, tomatoes, lemon, green olives, garlic, onion, olive oil, curry, seasoning

Taken from food52.com/recipes/62768-chickpea-and-fall-vegetable-tagine (may not work)