Vegetable Tagine with Chickpeas

1. Preheat and Prep: Preheat your oven to 180°C (if using an oven to simulate a tagine cooking environment).

2. Sauté Aromatics: In a large pan or tagine pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until they are soft and fragrant.

3. Add Vegetables: Stir in the carrots, courgettes, aubergine, and bell peppers. Cook for about 5 minutes until they start to soften.

4. Spice it Up: Add the Tagine Blend No.19 spice mix, salt, and pepper, and cook for another minute to release the flavours.

5. Combine and Simmer: Add the chickpeas, canned tomatoes, vegetable stock, and dried apricots. Bring the mixture to a boil, then reduce to a simmer.

6. Slow Cook: If using an oven, transfer the pot to the oven. Otherwise, cover the pot and continue to simmer on low heat for about 30 to 40 minutes, or until vegetables are tender.

7. Garnish: Remove from the oven or heat, and sprinkle with fresh coriander before serving.

Notes

The tagine has been a part of North African cuisine for centuries, with its roots deeply planted in Moroccan history. The dish and the distinctive clay pot it's named after have spread throughout North Africa and the Middle East, becoming a symbol of the region's cuisine. This particular style of slow cooking has evolved to maximize flavor while using minimal water, making it ideal for the arid climates where it originated. The spices used in a tagine, including those in our Tagine Blend No.19, are reflective of the historical spice trade that was central to the region's economy. This vegetarian version offers a modern, meat-free take on the classic, without sacrificing any of the depth or richness one expects from a traditional tagine.