• Preheat the oven to 150C or 300F (fan-assisted oven).
• Peel and slice the potatoes into 1cm thick slices (about ½ inch).
• Peel the onion, cut it in half, and finely slice it.
• Peel the carrots, and slice them in half or quarters depending on the size.
• Slice the aubergine into 1cm thick slices (about ½ inch).
• Cut the bell pepper into big chunks and cut the tomato into big wedges.
• Place the vegetables into the tagine pot creating layers.
• Rinse and add the canned chickpeas to the tagine.
• Add the preserved lemon finely chopped and the black olives. Finely chop the dried apricots and add to the pot.
• Using a kettle or a pan, bring water to a boil. Pour the hot water into a jug and mix in the Ras el Hanout, turmeric, cumin seeds, chili flakes, and salt.
• Pour the broth into the tagine, add a dash of olive oil, and cover with the lid.
• Leave cooking for 1 hour at 150C (300F) without opening the lid.
• Serve the tagine with bread or couscous and tahini sauce on the top.

Tahini Sauce

• To prepare the tahini sauce, mix in the tahini with the lemon juice, and salt, and keep adding cold water until desired consistency. Whisk the mixture until there are no lumps and you have a creamy sauce. For serving on top of the veggies, we like the consistency to be creamy and quite thick.