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Serves 4 people 

Ingredients:

4 tbsp olive oil
1 large onion, roughly chopped
2 Tbs. Minced garlic

1 Tbs minced ginger

1 t. thyme

1 t. coriander

1 t. ground cinnamon 

½ t. saffron threads, soaked in ½ cup boiling water
1 tsp cumin
¼ t. salt

¼ t. red pepper flakes

1 t. Ras Harout Spice Blend

1 bunch broccoli Raab, chopped

1 can chickpeas

1 can Trader Joe’s Giant Baked Beans in Tomato Sauce

15 kalamata olives- halved

15 cherry tomatoes- Halved
2 Tbs. toasted pine nuts
1 lemon, juiced
a handful fresh chopped parsley

Instructions:

In a Tagine: 

1. Heat olive oil in bottom of Tagine and sauté the onion for a few minutes until it softens.
2. Add garlic, ginger, and spices.
3. Add the broccoli raab and let that cook down a bit.  
4. Add the giant beans, chickpeas, tomatoes, and olives. 
5. Add the saffron to the soaking water. Bring the stew to a boil, then lower the heat to a simmer and put the Tagine cone top on. 
6. Let cook for 5 minutes, allowing all of the flavors to meld. 
7. Remove the lid to stir once or twice, and then return the lid. 
8. Add the pine nuts, and the fresh chopped parsley and squeeze the juice of one lemon into the dish.
9. Garnish with fresh parsley

Serve with Brown Rice or Couscous