Sunset vegetable tagine

Ingredients

• 2 whole Carrots
• 1 whole Small aubergine
• 240 g Cooked chickpeas
• 1 whole Onion
• 250 g Chopped tomatoes
• 2 tsp Ground cumin
• 0.5 tsp Ground cinnamon
• 1 whole Lemon

How to make it

1. Prepare the vegetables

   Dice the onion and aubergine. Cut carrots into thick coins. Drain and rinse chickpeas.

   Chef’s note: Similar-sized pieces cook at the same pace.

2. Toast the spices

   Cook onion in olive oil until soft. Add cumin and cinnamon and stir for 30 seconds until fragrant.

   Chef’s note: Low heat prevents ground spices scorching.

3. Build the stew

   Add carrots, aubergine, tomatoes, chickpeas and 250 ml water. Season and bring to a gentle simmer.

   Chef’s note: The vegetables should be partly submerged, not swimming.

4. Cook low and slow

   Cover and simmer for 25 minutes until carrots are tender, stirring occasionally.

   Chef’s note: Add water by the tablespoon if the sauce thickens too much.

5. Brighten the flavor

   Squeeze in lemon juice, taste and adjust salt. Add chopped herbs if available.

   Chef’s note: A squeeze of citrus lifts warm spices.

6. Serve with couscous

   Spoon into warm bowls and serve with fluffy couscous or crusty bread.

   Chef’s note: Let it rest briefly before serving.