Ingredients

• 1 each red onion, halved, 1/4" slice
• 3 Tbsp olive oil
• 1 cup eggplant, chunks
• 1 cup turnip, chunks
• 1 cup carrot, chunks
• 1 cup zucchini, chunks
• 3 teaspoon North African spice blend, Kitchen on Fire
• 2 Tbsp fresh mint, finely chopped
• 1/2 cup parsley, finely chopped
• 1 cup vegetable stock , or chicken stock
• to taste salt and pepper

Cooking Instructions

1. Sauté the red onion in the olive oil in a tagine or heavy-bottomed pan until lightly browned. Add the KoF Moroccan spice blend, stir and saute for 2 minutes, until aromatic.

2. Add the remaining oil, eggplant, turnip, carrot, and zucchini, sauté for 10 minutes.

3. Add half the parsley, chick peas and the vegetable stock. Season with salt and pepper. Simmer until all the vegetables are tender, about 20 minutes.

4. Add the mint and remaining parsley, adjust salt to taste and serve with couscous.