Vegetable and Chickpea Tagine

Ingredients

• 3 tbsp olive oil
• 1 onion, chopped
• 3 garlic, minced
• 2 carrot, sliced
• 2 zucchini, sliced
• 1 sweet potato, peeled and cubed
• 2 tsp ras el hanout
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 400 g canned tomatoes
• 400 g chickpeas, drained
• 4 dl vegetable stock
• 80 g dried apricots, halved
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp fresh cilantro, chopped

Method

1. 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.

2. 2.

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

3. 3.

   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.

4. 4.

   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.

5. 5.

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