My veg ingredients were sweet potatoes, parsnips, red pepper, garlic, shallots & butternut squash. They were chopped and tossed onto a rimmed baking sheet. I coated them in ground coriander, cumin, salt & pepper. Then drizzled on the olive oil, tossed to coat and roasted in a 425 oven for 35 minutes.
While the veg caramelized, I simmered 4 cups of homemade chicken stock, a cinnamon stick, and a bay leaf. Since I was going for a Moroccan taste, I brought in some Mediterranean flavors with dried thyme and white beans. It brought the flavors back from crossing into India - I love Indian but it wasn't what I was going for.
Once the vegetables were done - my house was filled amazing fragrances - I simmered the vegetables in the chicken broth mixture for 15 minutes. We served this with local bread & butter - it was a knock out and so easy!