Chickpea and Preserved Lemon Tagine

Peel and finely slice the onions.

Peel and crush the garlic cloves.

Peel the carrots and cut into chunks, then cut the courgettes into thick rounds.

Quarter the preserved lemon, remove the pith, and thinly slice the rind.

Heat the olive oil in a large Dutch oven over a medium-high heat and cook the onion until softened, about 7 minutes.

Add the garlic, ginger, turmeric and saffron, and cook until fragrant.

Add the carrots and vegetable stock, and bring to a simmer.

Cover and simmer over a low heat until the carrots are almost tender, about 15 minutes.

Stir in the courgettes and chickpeas, cover and cook until the vegetables are tender, about 10 minutes.

Stir in the preserved lemon rind and green olives, and simmer uncovered until the sauce has thickened slightly, about 10 minutes.

Season to taste with salt and black pepper, scatter over the coriander, and serve.