>> source: https://www.themediterraneandish.com/moroccan-vegetable-tagine-recipe/
>> servings: 6
>> time: 55 minutes

In a #large heavy pot{} or Dutch oven, heat @extra virgin olive oil{60%ml} over medium heat until shimmering. Add @yellow onions{2%medium} peeled and chopped and increase heat to medium-high. Sauté for ~{5%minutes}, tossing regularly.

Add @garlic cloves{8} peeled and chopped, @large carrots{2} peeled and chopped, @large russet potatoes{2} peeled and cubed, and @large sweet potato{1} peeled and cubed.

Season with salt and add @harissa spice blend{1%tbsp} (or 1.5 tsp ras el hanout), @ground coriander{1%tsp}, @ground cinnamon{1%tsp}, and @ground turmeric{0.5%tsp}. Toss to combine.

Cook for ~{5%minutes} to ~{7%minutes} on medium-high heat, mixing regularly with a #wooden spoon{}.

Add @canned whole peeled tomatoes{500%g}, @chopped dried apricot{70%g}, and @low-sodium vegetable broth{1150%ml}. Season again with a small dash of salt.

Keep on medium-high and cook for ~{10%minutes}. Then reduce heat, cover and simmer for another ~{20%minutes} to ~{25%minutes} or until veggies are tender.

Stir in @cooked chickpeas{400%g} and cook another ~{5%minutes} on low heat.

Stir in @lemon{1} (juice of) and @fresh parsley leaves{1%handful}. Taste and adjust seasoning.

Transfer to serving bowls and top each with a generous drizzle of extra virgin olive oil. Serve hot with bread, couscous, or rice.