CHICKPEAS WITH VEGETABLE TAGINE

Steps:

• 400 F (200 C) Combine broth, lemon juice, honey, paprika, cumin, garlic, salt caraway seeds, cinnamon and pepper in small bowl. Place undrained tomatoes, squash, zucchini, onion, bell pepper and turnip and chickpeas in a baking dish. Pour broth mixture over vegetables, toss to coat. Cover dish with aluminum foil. Bake 30 min or until crisp-tender. Remove foil and bake 10 min more.