Tagine Style Vegetables

Ingredients:

2 tablespoons extra-virgin olive oil
1 large sweet onion, halved and cut in strips
4 garlic cloves, thinly sliced
1 teaspoon ground cumin 
1 teaspoon ground ginger
2 slices lemon
2 bay leaves
1/2 teaspoon freshly ground pepper
2 cups water
1 medium cauliflower, cored, cut into 2-inch-long florets
6 carrots, peeled, cut into 2-inch-lengths
2 can (14 1/2-ounce) fire-roasted whole tomatoes, do not drain
1 can (15-ounce) chickpeas, drained
1/2 cup raisins
1 stick cinnamon
2 medium zucchini, cut into 1-inch chunks
1/4 cup toasted slivered almonds
1/4 cup cilantro leaves

Instructions:

Place oil in Tagine pot or Dutch oven over medium heat.  Heat approximately 2 minutes.  Add onion and cook until onion is translucent. Add garlic, cumin, ginger, lemon, bay leaves and pepper. 

Stirring frequently cook about 3 minutes or just until you smell the fragrance.  Add the water.  Place cauliflower, carrots, tomatoes with juice, chickpeas, raisins and the cinnamon stick.  Bring to a rapid boil.  Cover pan and reduce heat to low.  Cook about 20 minutes stirring often. 

Remove lid and add zucchini.  Recover pot and cook until zucchini is tender.  Sprinkle with almonds and cilantro when ready to serve.