Vegetable Tagine with Tempeh and Apricots

With the cold weather, it's the perfect time to retreat to the awesome Vegan Fire & Spice cookbook from Robin Robertson. Here's a variation of her recipe; she uses seitan and recommends adding homemade Harissa Sauce, which I hope to do next time.

1 cup dried apricots
1 tablespoon olive oil
8 ounces tempeh
1 yellow onion, chopped
2 carrots, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 teaspoons minced fresh ginger
one 14.5 ounce can diced tomatoes, drained
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups vegetable broth
1 teaspoon lemon juice
2 tablespoons minced fresh parsley
1/4 cup toasted, slivered almonds

Soak the apricots in a large bowl of hot water for about 30 minutes; then drain, cut in half and set aside. Heat the oil in a large pan over medium heat. Add tempeh and brown. Add onion, carrots, bell pepper, garlic and ginger. Cook about 5 minutes until soft. Add tomatoes, coriander, cayenne, salt and pepper. Add broth and bring to boil. Reduce to low and simmer for about 30 minutes. Add apricots and lemon juice and cook 10 minutes longer. Stir in parsley. Taste and adjust seasonings. Serve sprinkled with almonds.