onions, finely chopped
garlic, finely chopped
ras el hanout
chili flakes, more if you have high heat tolerance
canned chopped tomatoes
black olives, halved
vegetable stock cubes
In a large pan over medium heat, warm vegetable oil. Add to sauté onion until soft and transparent (10m).
Add to combine and cook garlic for 1m.
Stir in cumin powder, ras el hanout, chili flakes, and harissa paste. Cook until fragrant.
Add and stir in the rest of the ingredients.
cauliflower, cut into florets
green lentils, cooked to soft
dried fruits, raisins and/or apricots
In a separate pot, cook by boiling green lentils in water until soft. Drain.
Add in carrots and cauliflower to the tagine base. Bring to a boil. Reduce to simmer with a lid on until carrots are cooked through.
Add to cook green lentils and canned chickpeas until they have absorbed the liquids, or to your preference.
Season with sea salt, black pepper, ras el hanout, and harissa, according to your preference.
Serve yogurt if you're making your tagine spicy. Combine all ingredients. Divide between two condiment bowls.
fresh cilantro, roughly chopped
Prepare two bowls. Place a serving of tagine in each bowl. Garnish with fresh cilantro.
Serve with flatbread and yogurt on the side.