Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 2 carrots, sliced
• 2 zucchinis, sliced
• 1 eggplant, cubed
• 1 bell pepper, sliced
• 2 tomatoes, chopped
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1 cup vegetable broth

Instructions:

1. Heat olive oil in a tajine or heavy-bottomed pot over medium heat. Add onions and garlic, and cook until softened.
2. Add all vegetables and chickpeas. Stir well to coat with the oil.
3. Mix in cumin, coriander, turmeric, cinnamon, and ginger. Cook for another 2 minutes.
4. Add cilantro, parsley, salt, and pepper.
5. Pour in vegetable broth, cover, and simmer on low heat for about 45 minutes, or until vegetables are tender.
6. Serve hot with couscous or bread.