Directions:

• Chop the onion and put in the bottom of you tagine dish, or a heavy based skillet. Add the diced tomatoes and mix. This forms the bottom of your dish.
• Cut the rest of the vegetables in long finger-like pieces.
• Start “building” you tagine. First you build like a tipi of carrots, and than you keep on building layers around, changing vegetables as you go so it becomes a big colourful veg tipi.
• Once done, you add the olives and peas around. You can also add a few cherry tomatoes.
• Put the sauce ingredients in a blender and blend to get a smooth sauce.
• Add the sauce all around and cover with your tagine cover. If you are not using a tagine dish, you can cover with aluminium foil and make some wholes so that the steam can escape. Or if you have a pot cover with a couple of wholes it could work too.
• Put on the stove on high heat until it starts boiling and bubbling and than switch to a very low pit and let cook, covered, until done.
• Cook for about 45 minutes or until you the vegetables are soft. From time to time check if there are enough liquids in there. If not, add a BIT of water if needed.