500 ml (2 cups) can of diced tomatoes (with the juice)
500 ml (2 cups) green cabbage, cut into large pieces
250 ml (1 cup) turnip, cut into cubes
500 ml (2 cups) sweet potatoes, peeled and cut into cubes
250 ml (1 cup) potatoes, peeled and cut into cubes
250 ml (1 cup) green olives
160 ml (2/3 cup) raisins
5 ml (1 tsp) turmeric, ground
5 ml (1 tsp) cumin, ground
5 ml (1 tsp) coriander, ground
5 ml (1 tsp) ginger, ground
5 ml (1 tsp) nutmeg, ground
5 ml (1 tsp) cardamom, ground
Salt and ground black pepper
500 ml (2 cups) zucchini, cut into chunks
310 ml (1 1/4 cups) canned chickpeas, rinsed well
15 ml (1 tbsp) parsley, chopped
Preparation
In a large saucepan, heat the oil over medium heat and brown the onion and garlic for 1 minute.
Add the remaining ingredients, except for the zucchini, chickpeas and parsley.
Bring to a boil, reduce heat to medium-low and let simmer for 15 to 20 minutes or until the vegetables are cooked.
About 5 minutes before the end of cooking time, add the zucchini and chickpeas. Season to taste.
Divide the tajine into four bowls.
Garnish with parsley and serve with couscous or lentils.
Suggestion:
For more protein, add large cubes of extra-firm tofu in the second step. If you don't feel like running out and buying all the different spices, use 30 ml (2 tbsp) of ras el hanout spice mix.