In a bowl, mix together ginger, garlic and all the dry spices along with olive oil. Keep aside.
Take a tagine bowl and first arrange the tomatoes and the onion at the bottom. Then place the broccoli in the centre with yam, tapioca, sweet potato and green plantain slices all round it.
Then place the eggplants and the broad beans. Top it up with the radish slices and the assorted bell peppers around it. Lastly place few sliced tomatoes.
Drizzle the prepared spice mix and sprinkle chopped coriander leaves and saffron. Place the fresh chilies and add 1 cup water.
Close with the lid. Cook, covered on a low flame for 30 minutes. Let stand for 10 minutes. Serve, garnished with sliced olives.
