Vegetable and chickpea tajine, preparation

1) Put soak the raisins in warm water for 20 minutes; toasted almonds in a pan anti-adherent until they turn golden. Peeled carrots and cut them on the bias in large chunks; divide the two types of cauliflower in small florets and wash them. Peel the onion and cut it into wedges, washed eggplant, deleted the stalk and cut it into cubes.

2) Pour 4-5 tablespoons of oil in the tagine placed over low heat, unite spices e toast them for a few seconds. Add the onion and let it fry for 2-3 minutes, paid the chopped tomatoes, the peeled and sliced ​​chilli pepper and a pinch of salt, then cook for 5 minutes.

3) United all vegetables prepared and the drained and squeezed raisins, regulated of salt, mix, cover with the cone and cook for 20 minutes. Add chickpeas and almonds toasted And carry on cooking for another 10 minutes.