Vegetable Tagine | Oregonian Recipes

Ingredients

• 1 large lemon, sliced into 1/4-inch rounds
• 1/2 cup lemon juice
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 large red onion, thinly sliced lengthwise
• 2 cloves garlic, minced
• 1 medium parsnip, peeled and cut into 1-inch rounds
• 1 small sweet potato (about 1/2 pound), peeled and cut into 1-inch cubes (about 2 cups)
• 1 small cauliflower, cut into 1-inch florets (about 2 cups)
• 2 teaspoons ground dry ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• Pinch of cayenne pepper
• 14-1/2-ounce can diced fire-roasted tomatoes
• 1-1/2 cups water
• 15-ounce can chickpeas, drained and rinsed
• 1 medium zucchini, sliced into 1-inch half moons
• 1 tablespoon dried currants
• 8 green olives, pitted and halved
• Freshly ground black pepper