Cauliflower Tagine

Heat the oil in a large Dutch oven over medium heat.

Halve the onion and slice it into strips. Add the onion to the oil and saute for 6 minutes or until soft and translucent. Mince the garlic and add it to the onions along with the cumin, ginger, lemon, bay leaves, salt and pepper. Stir everything for a minute or two and pour in the broth and tomatoes.

Break the cauliflower up into 3-inch long florets. Peel and cut the carrots into 3-inch lengths. Add the cauliflower, carrots, chickpeas, raisins and cinnamon stick to the broth mixture. Bring the whole thing to a boil, stirring a few times. Reduce the heat to low and cover the pot and simmer for 15 minutes, stirring occasionally.

Cut the zucchini into 1-inch round pieces and add it to the pot. Continue to simmer, covered, for another 10 minutes.

Serve over couscous or quinoa and garnish with sliced almonds and fresh cilantro.

Adapted from a recipe in Redbook by Frank P. Melodia.