A piece of trivia for you – I always thought chick peas were native to the Indian subcontinent but now know that they were grown in Turkey about 8000 BC!!
Tagine or Tajine is a North African Maghreb dish which is named after the earthenware pot in which it is cooked. Algerian and Moroccan tagine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines.
My version is a vegan one (omit the feta cheese as topping) and it is a one pot dish cooked over a couple of hours in the oven. Unfortunately, you can’t put the oven on timer and wander off as you need to stir once in a while and add the herbs in between! It is very flavourful and the prunes breakdown giving a bit of sauce and also makes the stew rich and gooey.
400g dried chick peas, rinsed and soaked in lightly salted water overnight
250g red onions, each onion cut into eight chunks
100g pitted prunes
500g carrots, peeled and cut in half