Moroccan-Style Chickpea and Vegetable Tagine

1. Now boil 250ml of water with a pinch of salt in another saucepan. Add the basmati rice from your jar. Once boiling, turn off the heat and keep the lid closed for 20 min.

2. Finely chop the onion and garlic.

3. Heat the olive oil in a tagine or a large pot and sauté the onion and garlic until softened.

4. Add the chopped carrots and sweet potato to the pot and stir-fry for 5 minutes.

5. Add the canned chickpeas, canned tomatoes, and vegetable broth to the pot.

6. Add the cumin, paprika, and ground cinnamon to the pot and season with salt and pepper to taste.

7. Bring the tagine to a boil, then reduce the heat and let it simmer for 20-25 minutes until the vegetables are tender and the flavors have melded together.