Vegetable Tagine

• 1 onion
• 1 green bell pepper
• 3 carrots
• 2 sweet potatoes
• 1 eggplant
• 4 plum tomatoes
• 3 zucchini
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 5 (16-ounce) cans fat-free reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/2 cup golden raisins
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 (15.5-ounce) can chickpeas, rinsed and drained
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons sambal oelek*

1. Chop onion and green bell pepper; cut carrots and next 4 ingredients into 2-inch pieces.
2. Saute onion and bell pepper in oil in a Dutch oven 6 minutes or until tender. Add garlic, and saute 1 minute; stir in carrot, sweet potato, eggplant, tomato, broth, and next 7 ingredients. Bring to a boil over medium-high heat; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until carrot and potato are tender.
3. Stir in zucchini, chickpeas, salt, and pepper; simmer 10 to 15 minutes or until zucchini is tender. Remove 1 cup cooking liquid; stir sambal oelek into liquid, and serve sauce with tagine.
4. *Sambal oelek is a hot chile paste. Any Asian or Mexican chile paste may be substituted.

onion, green bell pepper, carrots, sweet potatoes, eggplant, tomatoes, zucchini, olive oil, garlic, chicken broth, lemon juice, honey, golden raisins, ground cumin, ground coriander, ground turmeric, ground cinnamon, chickpeas, salt, pepper, sambal oelek

Taken from www.myrecipes.com/recipe/vegetable-tagine (may not work)