Vegetable Pascua Tajine

1.Heat olive oil in a large tajine or deep skillet over medium heat.

2.Add the chopped onion and minced garlic, sauté until fragrant, about 3 minutes.

3.Stir in the ground cumin, coriander, cinnamon, turmeric, and paprika. Cook for another minute to toast the spices.

4.Add the cubed eggplant, sliced zucchinis, red and yellow bell peppers, and cherry tomatoes. Cook for 5 minutes, stirring occasionally.

5.Pour in the vegetable broth and bring to a simmer. Cover and cook for 25 minutes or until the vegetables are tender, stirring occasionally.

6.Add the dried apricots, raisins, and slivered almonds. Season with salt and pepper. Cook for an additional 10 minutes to allow the flavors to meld together.

7.Taste and adjust seasoning if needed.

8.Garnish with fresh parsley before serving.

9.Serve the vegetable Pascua tajine hot with couscous or crusty bread for a complete meal.