Adapted from Vegetarian Times (exact recipe from latest issue is not yet online).
I'm including the original spice amounts but I thought it could use more so adapt according to your preference. I'm thinking you'll want to double the cumin at the very least. As for the veg, use what you have on hand, that's what I did.
2 tsp ground cumin
1.5 tsp paprika (either type is fine)
1 tsp ground ginger
1 tsp ground turmeric
1/4 tsp ground cinnamon
For the tagine:
2 T olive oil
1 large sweet potato
1 medium red pepper
1 medium onion, chopped (red or white is fine)
1/2 lb asparagus, trimmed and cut into 1" pieces
1 can chick peas, rinsed and drained
2 cloves garlic
8 dried apricots, chopped
1/2 C dried and cured black olives, optional (I will omit next time--it just didn't taste right with them)
1/4 C chopped cilantro (I didn't have any)
1/2 C feta, optional (what I should have added instead of the olives)
S&P to taste
Combine spice blend in a small bowl and set aside.
Heat oil in a dutch oven over medium-hi heat. Add onion and bell pepper and saute 3 min. Add potatoes, chick peas, garlic and spice blend and saute 30 seconds. Stir in apricots and olives (if using) and 2 C water. Season with S&P. Cover and bring to a boil. Reduce heat to medium-low and cook 20 minutes or until potatoes are tender. Sprinkle with cilantro and feta. Serve over brown rice, millet or couscous. We ate this with warmed lavash from TJs or you can serve with naan.