6 to 9 servings, 70 minutes prep. and cook.

Ingredients

• ⅜ cup olive oil
• 3 medium brown onions
• 12 - 15 cloves garlic, peeled and chopped
• 3 large carrots, peeled and chopped
• 3 large red potatoes, peeled and cubed
• 2 good sized sweet potatoes, peeled and cubed
• salt
• 1½ tbsp Harissa spice blend or 2 teaspoons ras el hanout
• 1½ tsp ground coriander
• 1½ tsp ground cinnamon
• 1 tsp ground turmeric
• 3 cups canned whole peeled tomatoes
• ¾ cup chopped dried apricot (sulfit free!)
• 1½ L vegetable stock
• 3 cups cooked chickpeas
• Juice of a large lemon ~ ⅓ cup
• Fresh parsley

Method

1. In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
2. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
3. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
4. Add tomatoes, apricot and stock. Season again with just a small dash of salt.
5. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
6. Stir in chickpeas and cook another 5 minutes on low heat.
7. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
8. Transfer to serving bowls and top each with a generous drizzle of extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. Enjoy.

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Mixture of spices for ras el hanout

• 1 teaspoon cinnamon
• 1 ½ teaspoon cardamon
• 2 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground tumeric
• 1 teaspoon ground cumin
• ¼ teaspoon ground cloves
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground paprika