Vegetable Tagine

A selection of vegetables, such as onions, leeks, carrots, courgettes and aubergine
1 tin of chickpeas
4 cloves of garlic
1 can of chopped tomatoes
A handful of raisins
2tbsp ground cumin
1 heaped tsp vegetable bouillon powder
Olive oil
  • Finely chop the onions and garlic, and slice the leeks into chunks.
  • Heat some oil in a large saucepan.
  • Sauté the leeks, onions and garlic until golden brown.
  • Dice the aubergine and put in the pot.
  • Add the cumin and cook for a few more minutes.
  • Slice the carrots and courgettes and add to the pot, and sauté until they begin to soften.
  • Now add the chickpeas, the tomatoes and the stock.
  • Stir in the raisins and simmer gently until all the vegetables are soft, then season.
Original Source: 

Izzy Silvester