Moroccan Vegetable Tagine

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1 medium head romanesco (or cauliflower)

1 medium onion, halved and thinly sliced

1 28-oz can of diced tomatoes, drained

3 cups chickpeas, cooked (or 2 cans, drained and rinsed)

2 garlic cloves, minced

Pinch nutmeg

0.5 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground coriander

0.5 tsp ground black pepper

Pinch cayenne pepper

0.5 cup diced dried apricots (or golden raisins or dates)

0.25 cup sliced almonds, toasted

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