Ingredients for 6 servings:
1. 3 tablespoons olive oil
2. 1 -2 onion, sliced
3. 3 garlic cloves, chopped
4. 1 teaspoon ground coriander
5. 1 teaspoon ground cumin
6. 1 teaspoon paprika
7. 1 teaspoon salt
8. 1/2 teaspoon ground black pepper
9. 1/4 teaspoon turmeric
10. 2 -2 1/2 cups vegetable broth
11. 1 tablespoon tomato paste
12. 1 tablespoon fresh parsley, finely chopped
13. 1 tablespoon fresh cilantro, finely chopped
14. 1 (15 1/2 ounce) can chickpeas, drained & rinsed
15. 4 small carrots, peeled & sliced
16. 1 green pepper, seeded & sliced
17. 2 zucchini, thinly sliced
18. 3 tomatoes, chopped
19. 1 lemon, juice of
20. 4 green onions, white part only, finely chopped (to garnish)

Directions:
1. Heat the oil in a large tagine over medium low heat. Add the onion & garlic and cook until soft. Stir in the spices & cook until fragrant.
2. Turn the heat onto low & gently pour in 2 cups of broth. Next add in add the tomato paste, herbs, & all vegetables except for the garnishments & stir. Cover with the lid & cook for 45 minutes.
3. Check the vegetables to make sure they are tender, if not cook for additional 15 minutes, adding another 1/2 cup of broth or water if needed. Once tender, stir in the lemon juice & top with the green onions.

Enjoy your meal!