Moroccan vegetable tagine with chickpeas

Ingredients

• 2 el olijfolie
• 1 stuks ui fijngesnipperd
• 3 teentjes knoflook fijngehakt
• 2 tl ras el hanout bio
• 2 tl komijn
• 1 tl korianderzaad gemalen
• 1/2 tl kurkuma gemalen
• 1 snuifje peper zwart
• 1 snuifje cayennepeper
• 1 laurierblad
• 2 stuks wortelen in plakjes
• 1 kleine bloemkool in roosjes
• 1 stuks courgette in halve plakjes
• 330 g gekookte kikkererwten
• 25 g olijven
• 480 ml groentenbouillon
• 2 à 3 el tomatenpuree
• zeezout
• 1 bosje verse koriander of platte peterselie

Cook Time

1. 1
   Heat the olive oil in a large casserole or tagine pan over medium heat. Gently fry the onion until translucent. Add the garlic and let it cook briefly.
2. 2
   Add ras el hanout, cumin, coriander, turmeric, black pepper, cayenne pepper and the bay leaf. Stir well so the spices release their aroma, without letting them burn.
3. 3
   First add the carrots and let them stew for 4 to 5 minutes. Then add the cauliflower florets and chickpeas. Mix everything well so the vegetables are nicely coated with the spices.
4. 4
   Stir the tomato paste into the vegetable broth and pour this into the pot. Bring gently to a boil, then lower the heat and let simmer covered for about 10 minutes.
5. 5
   Then add the courgette and let it cook for another 8 to 10 minutes, until all vegetables are tender but still have a nice texture. Add the olives only at the very end, so they just warm through and retain their flavor.
6. 6
   Taste and season if needed with extra salt or pepper. Finish with fresh coriander or flat parsley and serve warm.