Moroccan Chickpea and Vegetable Tagine

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Stir in minced garlic, ground cumin, ground coriander, turmeric powder, and cinnamon powder. Cook for 1 minute until fragrant.

Add diced tomatoes (undrained), rinsed and drained chickpeas, and vegetable broth to the pot. Bring to a simmer.

Stir in the diced zucchini. Cover the pot and let it simmer for 15-20 minutes, or until the zucchini is tender.

Taste and adjust seasonings as needed. If desired, add a pinch of salt and black pepper.

Ladle the tagine into bowls and garnish generously with fresh chopped cilantro before serving.