Vegetable Tajine | RICARDO

Ingredients

• 1 small rutabaga, about 3/4 lb (340 g), peeled
• 2 tbsp (30 ml) olive oil
• 2 small eggplants, about 6 oz (170 g) each, cut into slices 1/2-inch (1 cm) thick
• 1 zucchini, cut into slices 1/2-inch (1 cm) thick
• 1 red bell pepper, seeded and cut into strips
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 2 tbsp (30 ml) tomato paste
• 1 tbsp (15 ml) homemade harissa paste or store-bought
• 2 cups (500 ml) vegetable or chicken broth
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 1/2 preserved lemon, diced (optional)
• 1/2 cup (70 g) green olives
• 1/4 cup (50 g) dried apricots, quartered