Saffron-Laced Moroccan Tagine
1. Heat oil in 4-qt. Dutch oven over medium-low heat. Add onions and bell pepper, and cook 10 minutes, stirring often, or until onions are softened. Stir in tomatoes, celery, 1 cup water and saffron. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 10 minutes.
2. Stir in chickpeas, turnips, carrots, salt and pepper. Simmer, partially covered, 20 minutes.
3. Add zucchini, and simmer 10 minutes more. Season to taste with salt and pepper, if necessary.
4. Serve with spoonfuls of Spiced Cilantro Dressing.