Chickpea and Vegetable Tagine

Vegetables are first sautéed in a frying pan with aromatics and spices and then slowly cooked in a tagine pot to achieve maximum North African flavours. A full-flavoured dish which is served with Moroccan couscous with apricots and cashew nuts.

Spinach, avocado and onion salad with mustard aioli dressing will accompany this dish.