Ingredients

For the tagine:

• 6 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 2 teaspoons ground cumin seed
• 1 cinnamon stick
• 1 teaspoon grated fresh ginger
• 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
• Pinch saffron threads
• 1 medium head cauliflower, large dice
• 1 crown broccoli, small dice
• 2 cups cooked chickpeas, drained
• 1 preserved lemon, seeds removed, finely chopped
• 1/2 cup dried currants

To serve:

• 3 cups dry Quinoa
• 3 cups water
• 1/2 cup olive oil
• 1 cup whole almonds, toasted
• 1/2 cup sliced scallions
• 1/2 cup plain Greek-style or whole-milk yogurt

Description

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