This vegan tagine is packed with Moroccan spices and vibrant veggies! Serve this flavorful stew over couscous or with pita bread for a comforting and delicious meal you'll want to enjoy again and again.
Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion, bell pepper, and carrots. Sweat the vegetables for about 10 minutes, stirring occasionally, until they begin to soften.
Stir in the garlic, ginger, and ras el hanout. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
Add the butternut squash, chickpeas, broth, diced tomatoes, tomato paste, and dried apricots. Stir the mixture to combine everything, then raise the heat and bring the liquid to a boil.
Lower the heat so that the liquid is at a low simmer, then cover the pot. Let the mixture cook for 20 to 25 minutes, until the vegetables are tender. Make sure to occasionally uncover the pot and give it a stir while the stew simmers.
Remove the pot from heat. Stir in the lemon juice, lemon zest, and olives. Season the mixture with salt and pepper to taste.
Serve over couscous or with pita bread and top with a sprinkle of chopped fresh cilantro.