Vegetable Tagine Recipe

For the tagine: Heat olive oil in a large Dutch oven or heavy-bottomed pot with a tight-fitting lid over medium heat. When oil shimmers, add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in cumin and cinnamon stick, and toast until aromatic, about 1 minute; add ginger and garlic, and cook until just softened, about 1 minute more. Add carrots, season with salt and freshly ground black pepper, and cook until slightly tender, about 3 minutes. Add tomatoes and their juice, vegetable broth, and saffron and stir to combine. Bring mixture to a simmer and cook, covered, until vegetables are almost completely cooked but still raw in the center, about 7 minutes. Add cauliflower, broccoli, chickpeas, preserved lemon, and currants and simmer, stirring occasionally, until cauliflower is just tender, about 10 minutes more. Taste tagine and adjust seasoning if necessary. To serve: Cook Quinoa as directed on package. Add olive oil, season to taste with salt and pepper, and stir briefly to combine. Serve tagine over Quinoa, topped with almonds and scallions. Pass yogurt on the side.