Vegetable and Chickpea Tagine

Method

1. 1
   • olive oil 3 tbsp
   • onion 1

   Soften the onion — Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until soft and translucent.

   ⏱5 min
2. 2
   • garlic 3
   • ras el hanout 2 tsp
   • ground coriander 1 tsp
   • ground cinnamon ½ tsp

   Bloom the spices — Stir in the garlic, ras el hanout, ground coriander and cinnamon and cook for 1 minute until fragrant.

   ⏱1 min
3. 3
   • carrot 2
   • sweet potato 1
   • canned tomatoes 400 g
   • vegetable stock 4 dl

   Simmer the base vegetables — Add the carrot and sweet potato, then pour in the canned tomatoes and vegetable stock. Bring to a simmer, cover and cook for 15 minutes.

   ⏱15 min
4. 4
   • zucchini 2
   • chickpeas 400 g
   • dried apricots 80 g
   • salt 1 tsp
   • black pepper ½ tsp

   Add chickpeas and apricots — Stir in the zucchini, chickpeas and dried apricots. Season with salt and pepper, cover and simmer for a further 15 minutes until the vegetables are tender.

   ⏱15 min
5. 5
   • fresh cilantro 3 tbsp

   Season and serve — Taste and adjust the seasoning, scatter over the cilantro and serve hot with couscous or crusty bread.