Vegetarian vegetable tagine

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 2 garlic cloves
• 2 fennel bulbs
• 2 bell peppers, red
• 300 g carrot(s)
• 1 can chickpeas
• 100 g cashew nuts
• 3 tbsp olive oil
• Salt and pepper, freshly ground, from the mill
• 2 bay leaves
• 1 tbsp Ras el Hanout
• 1 tsp allspice d’Espelette
• 1 lemon(s), juice
• ½ cucumber(s), organic
• e.g. salt and pepper
• 3 tbsp olive oil
• 500 g Greek yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Peel both onions and cut into thin wedges. Peel and finely chop the garlic. Clean and eighth the fennel. Peel the bell peppers with a vegetable peeler, trim and quarter them, and remove the seeds, then cut into 3 x 3 cm pieces. Peel the carrots and halve them lengthwise, quartering any thicker ones. Rinse the chickpeas in a sieve with cold water and drain well. Roughly chop the cashews. Slowly heat the olive oil in a large ovenproof pot. Add the onions, garlic, fennel, bell peppers, and roughly chopped cashews. Season with salt and pepper and sauté over low heat. Add the bay leaves, ras el hanout, and piment d’Espelette and sauté briefly. Stir in the chickpeas. Top the vegetables with the carrots, add the lemon juice, and 150 ml of hot water. Now cover the tagine. Cook in a preheated oven at 180°C (top/bottom heat) (gas mark 2-3, fan oven not suitable) for 60 minutes. For the yogurt, wash the organic cucumber and coarsely grate it without peeling. Mix the cucumber, salt, pepper, and olive oil with the yogurt. Serve the vegetable tagine with the cucumber yogurt. Serve with baguette or flatbread. Tip: If desired, you can sprinkle coarsely chopped parsley leaves over the vegetables after they are cooked and removed from the oven.