Vegetable Tagine Recipe

Heat oil in the bottom of a large heavy pot over medium-high heat . Cook and stir the onion green bell pepper and garlic in the oil until tender about 5 minutes.

Place the carrots sweet potatoes eggplant plum tomatoes zucchini and raisins in the pot with the onion mixture. Stir in the chicken broth lemon juice honey and season with cumin coriander turmeric and cinnamon. Bring the stew to a boil over high heat cover and reduce the heat to medium-low and simmer until the vegetables are tender about 30 minutes.

Pour the garbanzo beans into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.