Moroccan Vegetable Tagine

Aromatic North African vegetable stew with chickpeas, root vegetables, dried apricots and a wealth of spices including cumin, coriander and cinnamon. Served with couscous or bread.

Ingredients

• 400 g chickpeas, cooked or canned
• 2 carrots, sliced
• 2 zucchini, sliced
• 2 potatoes, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 100 g dried apricots or raisins
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric
• 400 ml vegetable stock
• Preserved lemon, chopped (optional)
• Fresh cilantro
• 3 tbsp olive oil
• Salt and pepper

Method

1. 1
   Heat olive oil in a tagine or heavy pot. Sauté onion and garlic until soft.
2. 2
   Add carrots, zucchini and potatoes; stir in spices and cook 1 minute.
3. 3
   Add chickpeas, dried fruit and enough stock to partially cover. Add preserved lemon if using.
4. 4
   Cover and simmer until vegetables are tender, about 30 minutes. Season and garnish with cilantro.