Mise en Place

• Preheat oven to 425 degrees F.
• Line a baking tray with aluminum foil and lightly spray with oil.
• Cut red onion, bell pepper, and potatoes in quarters
• Dice the other onion
• Peel and mince garlic
• Pit and slice olives
• Drain and rinse chickpeas
• Measure out all ingredients

Roast the Vegetables

• In a medium bowl, toss the red onion, bell peppers, vinegar, salt, and 1/2 tsp oil.
• Spread evenly over the prepared baking tray.
• Place in the oven and roast for 15-20 minutes, until caramelized.

Simmer the Vegetables

• While the vegetables roast, heat the remaining 1/2 tsp oil in a large nonstick skillet over medium-high heat.
• Add remaining onion and the garlic. Sauté until lightly browned, about 3 minutes.
• Add cumin, fennel, and cinnamon. Sauté 1 minute.
• Add 1/4 teaspoon salt, 1/4 cup water, olives, raisins, black pepper, tomatoes, chickpeas, and potatoes; bring to a boil.
• Cover, reduce heat, and simmer for 25 minutes or until potatoes are just tender.
• Add additional water as necessary to just cover the ingredients as they simmer.

Serve

• Serve the roasted vegetables and tagine over a bed of whole wheat couscous.
• Enjoy!