Carrot and green olive tagine
- By Jo Ingleby Jo Ingleby
Fry the onion for 10 minutes on a low heat. Add the spices, garlic and a splash of water. Stir fry for a couple of minutes. Stir in the carrots. Add the stock and simmer for 10 minutes. Add the tomatoes, chickpeas, apricots and olives and simmer for 10 minutes. Season to taste with lemon juice, pomegranate syrup, honey*, salt and pepper. Serve with fresh coriander, pitta bread, harissa and couscous.