I recently tried a tomato chicken stew recipe purported to be Moroccan and it was so good that DH said to forget my tortilla soup recipe. (In other circumstances, this would have been unforgivable, but I'd come to the same conclusion on the first sip of the stew.) It incorporated roasted onion, pepper and had prunes as well as thyme, cinnamon and cumin for seasoning.
So I'm enchanted with these flavor combos unlike any I've ever known.
And our city library doesn't have a single cookbook that is even North African.