Vegetable Tagine with Dates Lemon

Ingredients

• 2-3 ounces olive oil
• 1 onion, large dice
• 3-4 tablespoons tagine spice mix
• 2 small to medium zucchini, cut into thick, finger-sized pieces
• 2 small to medium yellow squash, cut into thick, finger-sized pieces
• 2 carrots, peeled and cut into thick, finger-sized pieces
• 2 stalks celery, cut into thick, finger-sized pieces
• 1 red pepper, seeded and diced large
• 1 green pepper, seeded and diced large
• 8 wedges of preserved lemon
• 12 dates, not pitted
• 12-16 green pitted olives
• 1 can chickpeas (reserve the liquid in the can)
• 1 cinnamon stick
• 2 bay leaves
• Brown rice, spiced quinoa pilaf, or basmati rice for serving (optional)

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