6 Tablespoons olive oil
1 medium yellow onion, thinly sliced
3 Tablespoons CuisineMentor Moroccan Chicken Spice Blend
3 medium cloves garlic, thinly sliced
3 medium carrots, peeled, medium dice
1 cup canned diced tomatoes in juice
1 quart (4 cups) vegetable broth
1 medium head cauliflower, broken into flowerettes
1 1/4 cup green olives, pitted and halved
2 cups cooked chickpeas, drained
zest of a lemon, and juice
1/2 cup dried currants
1/4 cup pine nuts
3 green onions finely sliced

Heat olive oil in a large heavy-bottomed pot with a tight fitting lid over medium heat. When oil shimmers, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the CuisineMentor Moroccan Chicken Spice Blend , cook about 2 minutes until just soft.

Add garlic and carrots, cook until slightly tender, about 3 minutes. Add tomatoes and their juice, vegetable broth, and stir to combine. Bring mixture to a simmer and cook, covered, until carrots are almost completely cooked but still raw in the center, about 7 minutes. Add cauliflower, olives, chickpeas, lemon zest and juice, and currants; simmer, stirring occasionally, until cauliflower is just tender, about 10 minutes more. Taste tagine and adjust seasoning if necessary.Garnish with pine nuts and green onions.

Serves 6.

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