### Instructions:
1. Heat olive oil in a large tagine or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the ground cumin, coriander, turmeric, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until aromatic.
4. Pour in the diced tomatoes (undrained) and vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Add the diced sweet potato, sliced carrots, and chopped red bell pepper to the pot. Stir well to combine.
6. Cover the tagine or Dutch oven and reduce heat to low. Simmer for 15-20 minutes, or until the sweet potatoes and carrots are tender-crisp.
7. Stir in the rinsed and drained chickpeas, diced zucchini, and chopped dried apricots (if using).
8. Continue to simmer, covered, for another 10-15 minutes, or until the zucchini is tender and the flavors have melded together.
9. Remove from heat and stir in the fresh cilantro. Season generously with salt and freshly ground black pepper to taste.
10. Serve the Hearty Vegetable and Chickpea Tagine hot over a bed of fluffy couscous or quinoa. Garnish with extra fresh cilantro and a squeeze of fresh lemon juice, if desired.
### Short Tips:
* For an even deeper flavor, let your tagine rest for 15-20 minutes off the heat before serving. The flavors will continue to meld beautifully.
* Don’t be afraid to experiment with other vegetables you have on hand, such as cauliflower florets, spinach, or green beans.
* To add a bit of crunch, sprinkle some toasted almonds or pistachios over the top before serving.
* If you don’t have a tagine, a heavy-bottomed pot with a tight-fitting lid will work perfectly.
* Make a double batch! This tagine tastes even better the next day as leftovers.
