Ingredients
- 16 ounces Oven-Roasted Heirloom Tomatoes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1 inch fresh ginger, grated
- 1-2 tablespoons cinnamom
- 1 teaspoon ground cumin
- 2-3 tablespoons harissa
- 1 dried chile de arbol
- 1 lemon, juices and zezted
- 1 handful cilantro, roughly chopped
- 1 butternut squash, cubed
- 1 sweet potato, cubed
- 3 carrots, cut in 1" chunks
- 1 zucchini, sliced
- 1/2 cup canned or cooked chickpeas
- 10 dried apricots
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