for 4 person

Vegetables

2	tomatoes, cut into approx. 2 cm pieces
400 g	celeriac, cut into approx. 2 cm pieces
200 g	carrots, cut into approx. 2 cm pieces
3	red onions, cut into thin slices
3	garlic cloves, cut into thin slices
1 tin	chickpeas (approx. 400 g), rinsed, drained
100 g	pitted prunes
2 sprig	thyme
1	cinnamon stick
2 tsp	hot paprika
½ tsp	cumin
1 sachet	saffron
3 dl	vegetable bouillon

How it's done

Preheat

Place the casserole or the tagine (incl. lid) in the lower half of a cold oven. Preheat the oven to 180°C.

Vegetables

Mix the vegetables, the chickpeas, the prunes, the thyme and the spices in a bowl. Add everything to the hot casserole dish and pour in the stock.

Braise in the oven

Cover and braise for approx. 50 mins.

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