A delightful and aromatic Moroccan-inspired vegetable tagine, perfect for a wholesome and flavorful meal.
Heat the olive oil in a tagine or large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the chopped onion and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the ground coriander, cumin, paprika, turmeric, and cinnamon, and cook until fragrant.
Toasting the spices enhances their flavor and aroma.
Pour in the vegetable broth and stir in the tomato paste.
Use warm broth to maintain the cooking temperature.
Add the chopped carrots, zucchini, bell pepper, and tomatoes to the pot.
Cut the vegetables into uniform pieces for even cooking.
Cover the pot and let the mixture simmer on low heat for 30 minutes.
Check occasionally to ensure the liquid hasn't evaporated too much.
Stir in the cooked chickpeas and cook for an additional 10 minutes.
Ensure the chickpeas are heated through and well-coated with the sauce.
Finish with a squeeze of fresh lemon juice and garnish with chopped parsley, cilantro, and green onions.
Serve the tagine hot with a side of couscous or bread for a complete meal.
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