- Heat the olive oil in a large skillet over medium heat, then add the chopped onions and sprinkle with salt. Sauté for 2 minutes, then add the carrots, sweet potato, courgette, bell pepper and cauliflower. Sauté for a further 15 minutes, whilst stirring regularly.
- Next, add your garlic, ginger and spices to the skillet and give everything a stir to evenly coat the veggies in the flavours. Add the agave nectar, then pour in the tomato passata and vegetable stock.
- Cover and bring to a simmer. Cook for 10-15 minutes or until the carrots and cauliflower are soft. Stir in the chickpeas and remove from the heat after another 5 minutes.
- Lastly, stir through the lemon juice and glaze, and serve alongside a dollop of dairy-free yogurt and fresh coriander or mint leaves.
Drizzle a little extra glaze on top when serving – simply delicious!
Tagine is traditionally served alongside a side salad!