Vegetable Tagine

Step 1: Combine the tagine spice mix ingredients.

Step 2: Preheat the oven to 180°C/350°F.

Step 3: Heat 1 tablespoon of oil in a large, heavy-based pot over medium-high heat. Add the garlic and onion and cook until the onion is wilted, about 1 1/2 minutes. Transfer them to a large bowl. Scrape any remaining garlic bits from the pot so they do not burn.

Step 4: Add the pumpkin or squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Transfer it to the bowl with the onion.

Step 5: Add 2 tablespoons of olive oil. Cook the eggplant for 3 minutes, until golden on most sides, then transfer it to the bowl.

Step 6: If the pot looks dry, add 1 tablespoon of oil. Add the capsicum and cauliflower and cook for 2 minutes, until the cauliflower is lightly golden at the edges. Transfer them to the bowl.

Step 7: Add the tomato and cook for 1 minute. Add the spice mix and stir for 1 minute.

Step 8: Return all the vegetables to the pot. Add the water, which should almost cover the vegetables, then add the salt and pepper. Stir and bring to a simmer on the stove. Transfer the pot to the oven and cook for 30 minutes. Alternatively, simmer over low heat on the stove, stirring gently so the vegetables do not break down too much.

Step 9: Remove the pot from the oven and add the green beans and chickpeas. Simmer uncovered on the stove over medium-low heat for 15 minutes, until the beans are cooked and the sauce has reduced.

Step 10: Stir in the lemon juice and zest. As the pumpkin and cauliflower soften and break down, they will help thicken the sauce. The sauce thickens further if left overnight.

Step 11: Serve over couscous, with white, brown or basmati rice, or with quinoa. You can also serve the tagine on its own as a chunky stew or with cauliflower rice. Top with yogurt, almonds, coriander or cilantro, and a pinch of paprika or cayenne, as desired.