Vegetable Tagine

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 12 teaspoon ground turmeric
• handful fresh basil, torn (or 1 tsp dried)
• 12 teaspoon cinnamon
• 1 fresh red chili, deseeded and chopped
• 1 lb of mixed seasonal vegetables, cut into large chunks
• 2 tablespoons dried apricots, chopped
• 1 teaspoon orange zest
• 1 tablespoon orange juice
• 1 (14 ounce) can chopped tomatoes
• 34 cup vegetable stock
• 1 (14 ounce) can chickpeas
• 2 teaspoons tomato paste
• sea salt and pepper

1. Heat the olive oil in a large pot over medium heat.
2. Once the oil is hot add in the onion and cook until golden, watching it doesn't burn.
3. Add in the garlic, cumin, coriander, turmeric, dried basil (if using dried), cinnamon, chilli and orange zest.
4. Stir well.
5. Next, add in the apricots and vegetables.
6. Cover and cook on a very low heat for about 15 minutes or slightly soft.
7. Keep an eye on the vegetables to make sure they dont stick.
8. Stir in the tomatoes, stock, tomato paste, chickpeas and orange juice.
9. Simmer gently for about 40 minutes, stirring regularly to prevent sticking.
10. Season with salt and pepper.
11. Stir in the fresh basil if using at the end.

olive oil, onion, garlic, ground cumin, ground coriander, ground turmeric, handful fresh basil, cinnamon, red chili, vegetables, dried apricots, orange zest, orange juice, tomatoes, vegetable stock, chickpeas, tomato paste, salt

Taken from www.food.com/recipe/vegetable-tagine-456765 (may not work)