Vegan Algerian Tagine

INGREDIENTS (Serves 2)

½ cauliflower, separated into florets
½ tin of broadbeans,
2 carrots, ½” dice 
1courgette, ½” dice
1 potato, ½” dice
1 medium onion, finely chopped
1 green pepper, ½” dice
1 small chili, finely chopped
½ tin of chopped tomatoes
½ tin of chickpeas
1 tsp tomato puree
1 tbsp Ras el Hanout spice mix
1 tbsp chopped preserved lemon  (or blanched lemon zest)
½ tsp Turmeric
½ tsp Cumin
2 tbsp chopped fresh coriander
Olive oil
Salt and pepper
2 pints vegetable stock

METHOD

Heat 2 tbsp olive in a large heavy-bottomed pan
Fry the onion on medium heat until soft  
Add the pepper and chili
Add the spices for a further 3 minutes
Add the vegetable stock, tomato and puree
Add the broadbeans, chickpeas, potato and carrot
Cook on medium heat for 25 minutes
Add the courgette and cauliflower and cook until just al dente
Season
Add the chopped coriander 
Serve with steamed plain couscous