Vegetable Tagine - Meat Free Monday

Ingredients

• 5 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, chunked
• 2 small fennel bulbs, chunked
• 1 lb pumpkin or other squash, chunked
• 2 large courgettes, chunked
• ½ lb broad beans
• 1 large aubergine cubed in large chunks
• 1 x 15 oz tin chickpeas
• 1 quince chunked – when in season
• 3 garlic cloves chopped
• 2 teaspoons ground ginger
• ¾ tablespoon ground cinnamon
• ¾ tablespoon powdered cumin
• ¾ teaspoon of saffron
• ½ cup mixed flat leafed parsley and fresh coriander, chopped
• 1 lb tin of chopped tomatoes or fresh tomatoes, skinned and chopped
• 2 tablespoons of tomato puree
• 3 tablespoons of raisins, if desired
• ½ cup toasted slivered almonds
• 2 teaspoons toasted sesame seeds
• harissa, to serve with tagine
• salt and pepper to taste
• water to thin sauce if necessary – usually sufficient from vegetables