Vegetable Tagine

Ingredients

• 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*

Preparation

1. Chop onion and green bell pepper; cut carrots and next 4 ingredients into 2-inch pieces.
2. Sauté 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.