Root Vegetable Tagine

Rinse and dry the produce. Peel and roughly chop the parsnip and carrot into 1-inch pieces. Peel and chop the onion. Grate or peel and mince the ginger. Peel 2 garlic cloves and grate or mince.

Place a large pot over medium-high heat with 1 tbsp olive oil. Add the parsnip and carrot and cook until they begin to brown in places, about 4 to 6 minutes. Add the onion, cook for another minute. Add the ginger and garlic, season vegetables with salt and cook until fragrant, about 1 minute.

Drain and rinse the garbanzo beans. Add the garbanzos, cardamom, ras el hanout, cinnamon stick, vegetable broth powder, and 2 cups water to the pot. Bring tagine to a boil, reduce the heat to a simmer, and cook until vegetables tender, about 15 to 20 minutes.

Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, reduce heat to low, and cover. Simmer quinoa until all of the water is absorbed and the grains are tender, about 12 to 14 minutes. Mince the dried apricots. Roughly chop the tamari almonds. Chop the parsley leaves and tender stems.

Fluff the cooked quinoa with a fork. Add the apricots, almonds, and parsley to the quinoa and season with salt.

Remove the cinnamon stick from the tagine and season with salt and pepper. Ladle the root vegetable tagine into large bowls. Serve with the apricot quinoa pilaf.