Name: Nigella Lawson's Moroccan Vegetable Pot
Yield: 6
Ingredients: 1 tbsp regular olive oil 1 medium leek; trimmed and cut into approx. 1/4-inch slices 1 tsp cumin seeds 1 tsp ground ginger cinnamon sticks; 1 long or 2 short 2 medium-large carrots; peeled and cut into chunky batons 2 medium-large parsnips; peeled and cut into large bite-sized chunks 1 medium-large eggplant; cut into large bite-sized chunks 1 large potato; peeled and cut into bite sized chunks 4 cloves garlic; bruised and slightly splintered with the flat side of a wide-bladed knife; then slipped out of their skins 3 cups chickpeas; drained 1/2 cup small pitted green olives 2/3 cup soft dried apricots; halved 3 small; finely chopped preserved lemons (will come out to heaping 1/4 cup) 4 cups cold water 1 large pinch saffron threads 2 tsp sea salt or kosher salt