Root Vegetable Tagine - alive magazine

Name: Root Vegetable Tagine - alive magazine
Ingredients: 2 Tbsp (30 mL) coconut oil; 1 Vidalia onion, chopped; 1 medium fennel bulb, trimmed and chopped; 4 garlic cloves, minced; 1 Tbsp (15 mL) freshly grated ginger; 1 tsp (5 mL) ground cinnamon; 2 tsp (10 mL) each turmeric, ground cumin, and dried thyme; 1 large carrot, peeled and chopped into 3/4 in (2 cm) pieces; 2 large parsnips, peeled and chopped into 3/4 in (2 cm) pieces; 2 medium turnips, peeled and chopped into 3/4 in (2 cm) pieces; 2 dried bay leaves; 3/4 cup (180 mL) low-sodium vegetable stock; 1 - 28 oz (796 mL) can diced tomatoes; 2 cups (500 mL) cooked chickpeas; 8 dried apricots, cut into quarters; 1/2 cup (125 mL) toasted sliced almonds, for garnish; 1 Tbsp (15 mL) each chopped fresh mint, parsley, and cilantro, for garnish

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A slow cooker is ideal for making this Moroccan-influenced dish. The long cooking time results in a meal that has a complex blend of flavours and smells…

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