Vegetable Tagine with Apricots and Almonds

1.In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.

2.Add the diced onion and sauté for about 5 minutes until translucent.

3.Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper (if using) to the pot, stirring to coat the onions and garlic in the spices for about 1 minute.

5.Incorporate the sweet potatoes and red bell pepper, stirring well to combine with the spices.

6.Pour in the vegetable broth, ensuring the vegetables are submerged, and bring to a gentle simmer.

7.Add the zucchini, chickpeas, and dried apricots to the pot, stirring to combine all the ingredients.

8.Cover the tagine or pot with a lid and reduce the heat to low, allowing the stew to simmer for 30-35 minutes, or until the sweet potatoes are tender.

9.Check occasionally, stirring gently to prevent sticking, and add a little more broth or water if necessary.

10.Once cooked, season with salt and pepper to taste, and stir in the toasted slivered almonds just before serving.

11.Serve the tagine hot, garnished with fresh cilantro or parsley.