Golden Ginger Root Vegetable Stew

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large yellow onion
• 4 cloves garlic
• 1 tbsp fresh ginger
• 2 medium carrot
• 1 medium zucchini
• 2 can canned garbanzo beans
• 2 tbsp tomato paste
• 1 can roma tomatoes
• 3 cups herb broth
• 1.5 tsp ground cumin
• 1.5 tsp coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1 whole cinnamon stick
• 1 pinch saffron strands
• 0.5 cup dried apricots
• 1 tsp coarse salt
• 0.5 tsp black pepper
• 0.25 cup cilantro

Instructions

1. 1Heat Extra Virgin Olive Oil in a large pot or Dutch oven over medium heat. Sauté Yellow Onion until softened (5-7 minutes). Add minced Garlic, grated Fresh Ginger, Ground Cumin, Ground Coriander, Turmeric, and Paprika; cook for 1 minute until fragrant.
2. 2Stir in sliced Carrots, diced Zucchini, rinsed Canned Garbanzo Beans, Tomato Paste, diced Roma Tomatoes, Herb Broth, Cinnamon Stick, Saffron Strands, and halved Dried Apricots. Bring the mixture to a gentle simmer.
3. 3Reduce heat to low, cover the pot, and cook for 30-40 minutes, or until the vegetables are tender and the flavors have melded beautifully.
4. 4Remove the Cinnamon Stick. Season the tagine with Coarse Salt and Black Pepper to taste.
5. 5Serve hot, garnished generously with fresh chopped Fresh Cilantro.