Quick Moroccan Vegetable Tagine-Style Stew

• 1 medium Yellow onion
• 2 tbsp Extra virgin olive oil
• 1 tsp Fine sea salt
• 3 medium Carrot
• 3 cloves Garlic
• 2 tsp Ground cumin
• ½ tsp Ground cinnamon
• ½ tsp Black pepper
• 500 g Tomato, ripe
• 480 g Canned chickpeas
• 100 g Dried apricot
• 40 g Slivered almonds
• 20 g Fresh coriander

1. Halve and thinly slice the onion. Peel the carrots and cut into 1 cm coins; finely chop the garlic.
2. Warm the olive oil in a Dutch oven over a medium heat. Add the onion and salt, then cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the carrots and cook for 3 minutes, stirring often. Add the garlic, cumin, cinnamon and black pepper, and cook for 1 minute until fragrant.
4. Roughly chop the tomatoes and add them to the pot. Bring to a gentle simmer and cook for 8 minutes, stirring occasionally, until the tomatoes break down into a saucy base.
5. Drain and rinse the chickpeas, then add them to the pot with the dried apricots. Cover and simmer gently for 10 to 12 minutes, until the carrots are tender and the sauce is glossy; add a splash of water if it looks dry.
6. Toast the slivered almonds in a dry saucepan over a medium heat for 2 to 4 minutes, stirring, until golden. Roughly chop the coriander.
7. Taste the tagine and adjust seasoning with a little more salt and pepper if needed. Serve topped with the toasted almonds and fresh coriander.

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