Step 1

In a 10-inch sauté pan or large deep skillet combine onion, garlic, ginger, and ¼ cup water. Cook over medium 10 minutes or until onion is tender, stirring occasionally. Add tomatoes, ras el hanout, and 1 tablespoon of the cilantro. Cook and stir 2 minutes. Stir in the next four ingredients (through pepper). Bring to boiling; reduce heat. Cover and simmer 10 minutes. Turn off heat.

Step 2

Stir in chickpeas. Lay potatoes over top in a single layer. Cover and cook over medium low 15 to 20 minutes or until potatoes are just tender but not mushy. Sprinkle with the remaining cilantro.

Step 3

Serve tagine over couscous or other hot cooked whole grains. When spooning tagine out of pan, carefully scoop the vegetables without stirring them. Spoon sauce from the bottom of the pan over vegetables.