Summer Vegetable Tagine

Ingredients

• 2 tbsp olive oil
• 12 shallots, peeled and halved if large (see tip above)
• 2 garlic cloves, finely chopped
• 4cm piece fresh ginger, finely chopped
• 150g brown or green lentils
• 2 tsp ras el hanout
• ½ tsp cumin seeds
• 800ml vegetable stock, hot
• 100g dried ready-to-eat apricots
• 150g baby carrots, scrubbed
• 3 small fennel bulbs, each cut into 6 wedges, any herby fronds chopped and set aside
• 2 courgettes, halved lengthways and cut into 4cm wedges
• 200g fresh or frozen peas
• Grated zest of 2 lemons, plus the juice of 1
• 100g blanched almonds, toasted and chopped
• Handful fresh flatleaf parsley, chopped

Preparation

1. 1Heat the oil in a large tagine base, casserole or saucepan. Add the shallots and cook, stirring, for 3 minutes. Add the garlic, ginger, lentils, ras el hanout and cumin, and cook for a further minute. Pour in the stock and bring to the boil, then reduce the heat slightly, cover and simmer for 15 minutes.
2. 2Add the apricots, carrots, fennel and courgettes and simmer, covered, for 5 minutes. Add the peas and half the lemon zest and cook for 5 more minutes. Stir in the lemon juice and season to taste.
3. 3Scatter with the remaining zest, toasted almonds, fennel tops and parsley to serve.