Vegetable tagine with chickpeas

Ingredients

For the chermoula

• 1 red pepper
• 4 cloves
• 3 tsp coriander seeds
• 3 tsp cumin seeds
• 3 cloves garlic
• 1 red chilli
• 1 tsp smoked paprika
• bunches coriander
• bunches flat leaf parsley
• 10 leaves mint
• 1 lemon, juice and zest only

For the vegetables

• 8 baby shallots, (or small baby onions)
• 400 g sweet potatoes, cut into chunks
• 1 fennel, quartered
• 3 kipfler potatoes, cut into chunks
• 1 red pepper, cut into thick strips
• 3 baby aubergines, cut in half length ways
• 1 courgette, cut into about 6 disks
• 4 roma tomatoes, cut in half
• 1 cinnamon stick
• 1 bay leaf
• 10 prunes, pitted
• 500 ml vegetable stock
• 400 g canned or cooked chickpeas

For the couscous

• 400-450 g couscous
• 1 red onion, finely diced
• 2 cloves garlic, finely chopped
• 3 tbsp oil
• 2 tbsp chopped preserved lemons
• 3 tbsp flaked almonds
• handfuls parsley, chopped
• handfuls mint, chopped
• handfuls coriander, chopped