Moroccan Tagine with Peppers, Squashes, and Sweet Potatoes

1 medium leek, halved lengthwise, cut into 1-inch squares
1 medium red pepper, seeded and cut into 1-inch squares
1 small zucchini, cut into 1-inch cubes
1 small yellow squash, cut into 1-inch cubes
1 carrot, peeled and cut into 1-inch cubes and parboiled* for 3 minutes
1 small sweet potato, peeled, cut into 1-inch cubes and parboiled for 3 minutes
1 cup (4 ounces) sugar snap peas
2 cloves garlic , smashed
1 bay leaf
2 tablespoons finely chopped, cleaned cilantro stems
1 tablespoon chopped oregano
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) chickpeas, drained
2 tablespoons Moroccan Rub (see related recipe)
Chopped scallions, for garnish (optional)

Set an oven rack on the middle level and preheat the oven to 400 degrees.
In a large bowl, combine the ingredients.

Place a 22-inch-long piece of aluminum foil on the work surface. Line the vegetables down the center, leaving a 4-inch border on each end and a 2-inch border on each side. Place a 24-inch-long piece of foil on the top and mold it over the packet ingredients. Starting with one of the long sides, fold the bottom foil edge a half-inch over the top foil edge and seal firmly using your index finger. Make another 1/2-inch fold and seal firmly. Repeat until you reach the enclosed mound. Seal the other long side, and then seal the ends in the same fashion, making the packet as airtight as possible.

Place on a large rimmed baking sheet and bake for 15 minutes. (The packet will puff up during baking.) Transfer to a work surface and, being careful to avoid the escaping steam, use scissors to open a rectangle in the top of the packet. Discard the bay leaf and the packet foil. Spoon the vegetables and the sauce over couscous and garnish with chopped scallions, if desired. Serve hot or at room temperature.
from the Washington Post.