Moroccan Spiced 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 5-7 minutes.

Stir in minced garlic, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). 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. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the zucchini is tender.

Season with salt and black pepper to taste. Stir in half of the fresh cilantro.

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