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Heat the olive oil in a large tagine or a deep skillet over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and continue to cook for another minute until fragrant.
Add the ground cumin, ground coriander, ground paprika, ground cinnamon, ground ginger, ground turmeric, and cayenne pepper. Stir well to coat the onions and garlic with the spices.
Add the chickpeas, carrots, zucchinis, red bell pepper, and yellow bell pepper to the tagine. Stir everything together.
Pour in the diced tomatoes and vegetable broth. Season with salt and black pepper to taste. Stir to combine all the ingredients.
Cover the tagine and simmer over low heat for about 30-40 minutes, or until the vegetables are tender and cooked through. Stir occasionally.
Once the tagine is ready, garnish it with fresh cilantro or parsley.
Serve the Algerian Vegetable Tagine with lemon wedges on the side.
