Heat oil in tagine over medium heat. Add the onion and saute until soften an light golden, about 5-7 minutes, stirring occasionally.
Add the garlic and ginger and saute until aromatic, about 1 minute. Add the cumin, coriander, anise, cayenne, salt, pepper, and cinnamon. Cook, stirring constantly, until the spices are toated and thoroughly coat the onions, about 2 minutes.
Add the broth, butternut squash, carrots, and chickpeas; bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, until the vegatables are just befinning to get tender, about 15 minutes.
Add the potatoes, zucchini, apricots, and preserved lemon and simmer until the vegetables are tender, about 25-30 minutes. Season to taste with salt and pepper. Sprinkle with parsle and cilantro.
Serve on top of couscous or with pita bread and a dollop of thick Greek yogurt on top and harissa on the side. Garnish with chopped almonds if desired.
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|Serving Size: 1 Serving (2054g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 188 (21%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 5505mg||190 %|
|Potassium 3186mg||84 %|
|Total Carbohydrate 155.7g||46 %|
|Dietary Fiber 29.2g||117 %|
|Sugars, other 126.5g|
|Protein 28.4g||41 %|
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Calories per serving: 882
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