For the tagine:

• 2 Tbsp olive oil, divided
• 1 large onion, diced
• 3 large cloves garlic, minced
• 2 Tbsp Moroccan spice mixture (below) or store-bought Ras el Hanout, divided
• 1 butternut squash or pumpkin (2–2 ½ lb), peeled, seeded and cut into 1-inch cubes (3–4 cups)
• 1 can (15 oz) chickpeas, drained with chickpeas and liquid (aquafaba) reserved separately
• peel from 1 small preserved lemon, diced or cut into very thin strips, or 2 tsp grated fresh lemon zest, divided
• 2 medium sweet or yellow potatoes (1–1 ½ lb), unpeeled and cut into ½-inch slices
• 2 medium carrots, cut ½-inch wide
• 2 medium zucchinis, cut into ½ -inch half-moons
• 1 large tomato
• ½ small green cabbage, cut into 6–8 thin wedges
• 2 cups hot vegetable stock or water
• ½–1 tsp salt
• 1 cup green or black olives (optional)
• chopped cilantro or parsley (optional)

For the Moroccan spice blend: 

• 1 Tbsp paprika
• 1 Tbsp cumin
• 2 tsp ground ginger
• 1 tsp turmeric
• 1 tsp cinnamon
• 1 tsp coriander
• ½ tsp allspice
• ¼ tsp cloves