Tajine Maftoul

Cut the onion into half rings, the carrots into sticks, the fennel into slices and make a cut in the cherry tomatoes.

Put the maftoul with the lightly salted water (600 ml) in a saucepan with a lid, bring to the boil and simmer for 5 min until all the water is absorbed.

Put olive oil in a saucepan, fry the onion until golden, then add the fennel, carrot and garlic, simmer for 5 min on a low heat with a lid on the pot.

Add the chickpeas, raisins, dates and ras el hanout and stir well.

Add tomato passata and water to the vegetables, stir well and simmer for 5 minutes with a lid on the pot.

Add the maftoul and mix well. Firmly add some pepper and taste. Adjust the seasoning by adding a little more salt or pepper.

Put the lid on the saucepan and leave on a low heat.

Toast the pumpkin seeds and cashew nuts in a pan.

Serve finished with fresh herbs such as mint, basil and parsley and the toasted seeds and nuts.