Vegetable and Chickpea Tagine

Method

1. 1
   • olive oil3 tbsp
   • onion1

   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
   • garlic3
   • ras el hanout2 tsp
   • ground coriander1 tsp
   • ground cinnamon½ 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
   • carrot2
   • sweet potato1
   • canned tomatoes400 g
   • vegetable stock4 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
   • zucchini2
   • chickpeas400 g
   • dried apricots80 g
   • salt1 tsp
   • black pepper½ 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 cilantro3 tbsp

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