INGREDIENTS:

1 c. canned  garbanzo bean, rinsed & drained

1 small eggplant, diced

1 red bell pepper, diced

1 medium zucchini, sliced

1 large potato, peeled and diced

1 large onion, diced

1 c. sliced mushrooms

1 carrot, peeled and diced

3 medium tomatoes, pureed in food processor

4 cloves garlic, minced

¼ cup fresh parsley, chopped

¼ c. golden raisins

2 Tbsp. olive oil

1 Tbsp. ground cumin

½ Tbsp. ground coriander

3 tsp. sugar

1 Cinnamon stick

Sea salt

INSTRUCTIONS:

Heat olive oil in a large, deep skillet. Add garlic and onion and cook for a minute. Add the cinnamon stick and cook till it gets fragrant.
Add the rest of the vegetables one by one except for the mushrooms. Add some salt and continue to stir for about 3 to 4 minutes.
In a separate pan sauté mushrooms in some olive oil.
Add the spices to the tagine and mix well.
Add the tomato puree, garbanzo beans and sugar. Stir to mix well. Add in the sauteed mushrooms
Cover and cook on low for 5 minutes.  Add parsley and cover again to cook till the vegetables are cooked through.
Turn the heat off and the tagine sit in the pan (partially covered) for about 15 minutes.
Serve warm over couscous sprinkled with some fresh parsley.