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- 15 ml (1 tbsp) olive oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 500 ml (2 cups) vegetable broth or water
- 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
- 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.
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.