Moroccan Tagine With Carrots, Potatoes, and Chickpeas

Ingredients (18)

• 1 to 1 1/2 pounds (500 to 700 grams) beef, lamb or goat meat, cut into 2- or 3-inch pieces
• 2 medium onions, chopped or sliced
• 3 cloves garlic, finely chopped or pressed
• 1/4 cup finely chopped cilantro, plus more as needed for garnish
• 1/4 cup finely chopped parsley, optional, plus more for garnish
• 1 1/2 teaspoons ground ginger
• 1 teaspoon salt, or to taste
• 1 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon, or 1 cinnamon stick
• 1 pinch saffron threads, crumbled, optional
• Cayenne pepper, optional, to taste
• 1/3 to 1/2 cup olive oil
• 1 pound (500 grams) carrots, peeled and quartered lengthwise
• 1 pound (500 grams) potatoes, peeled and quartered lengthwise
• 2 cups chickpeas, cooked or canned
• 1/2 cup red or green olives
• 1 preserved lemon, quartered and seeds removed