INGREDIENTS

• 1 small onion, finely chopped
• 2 tbsp oil
• Salt and pepper
• 2 cloves of garlic, finely chopped
• Pinch of saffron
• ½ tsp ground turmeric
• ½ tsp ground ginger
• ¾ tsp cumin seeds, toasted and ground
• 1 parsnip, cut into large pieces (approx. 7cm x 2cm)
• 2 carrots, cut into large pieces (approx. 7cm x 2cm)
• 1 heaped tbsp chopped preserved lemon
• 100g dried chickpeas (soaked, then cooked), or 150g tinned chickpeas, drained
• 200ml liquid from the chickpeas plus added water/veg stock
• 1 x 400g tin of tomatoes or 5–6 fresh
• Fresh parsley or coriander

METHOD

1. In a wide pan, on a medium heat, fry the onion in the oil with a pinch of salt for 5–10 minutes, until soft and beginning to go golden

2. Add the garlic and fry for a minute until soft

3. Add the spices and fry to release their flavours

4. Add the chopped vegetables and the preserved lemon, stir to coat with the spices, then add the chickpeas, the 200ml of chickpea liquid and the tomatoes

5. Put a lid on the pan and cook for 45 minutes, then taste and season

6. Serve with fresh parsley or coriander. Good with rice, couscous or Moroccan flatbread

This more robust tomato sauce is also great if you’re cooking a meat tagine: first, brown your pieces of meat, set aside, then add them at step 4 instead of the vegetables and chickpeas. Cook for longer, adding water if it’s getting dry, until the meat is cooked through and tender

COOKING COUSCOUS

The ratio is 1:1 water and couscous. Don’t overcook. Bring to the boil, then once it boils, turn off the heat, keeping the lid on.
It is ready in 5–10 minutes. Taste to test, and plump up with a fork before serving

OPTIONS

Like quinoa, you can add half a stock cube to the cooking water and add a blob of butter or olive oil before serving

Where The Wild Cooks Go is out now (Particular Books, £25)