Vegetable Tajine

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