Chickpea & Vegetable Tagine

From "The How Not To Die Cookbook)

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Step 1

Heat ¼ cup/60ml of water in a large saucepan over medium heat. (Can also use olive oil instead of water, I prefer this)

Step 2

Add the onion, carrot and pepper. Cover and cook for 5 minutes.

Step 3

Stir in the garlic, ginger, tomato purée, cinnamon, cumin, paprika, turmeric and cayenne.

Step 4

Add the broth, green beans, mushrooms and chickpeas and bring to a boil.

Step 5

Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes. Stir in the coriander and lemon, cook 5 minutes longer. Taste to adjust the seasonings, and serve hot.