This vegetable tagine is cooked nice and slowly to create a richly flavoured Moroccan style stew. I think it's important not to rush it so as not to loose those intense middle eastern flavours.
I haven't specified what vegetables you should use. I think it's best to use whatever is in season. Root vegetables work particularly well with the fruit and spices in the tagine but I always like to add some greens too if I have them to hand.
1 tablespoon of olive oil
Heat the olive oil in a heavy based saucepan and gently fry the onion
until golden. Add the garlic, cumin, coriander, basil (if using dried),
cinnamon, chilli and orange zest. Stir for about 1 minute.
2. Add the apricots and vegetables, cover and cook on a very low heat for about 15 minutes or until soft. Keep an eye on the vegetables to make sure they don’t stick.
3. Stir in the cooked chickpeas, chopped tomatoes, stock or water, tomato puree (tomato paste) and orange juice. Now simmer the vegetable tagine very gently for 30 to 40 minutes, stirring regularly to prevent sticking. Stir in the fresh basil if using. Season with salt and pepper.