This is one of my favourite vegetarian recipes this year. Friends need to be warned; there will be a lot of this dish on this summer’s menu. I didn’t have roasted almonds, but will add a handful next time.

serves 4-6 people

preparation: 30 minutes

cooking time: 20 minutes in a pressure cooker or 3 hours traditional tagine dish

Ingredients:

• 2 small red onions
• 2 small cloves garlic
• 4 medium carrots
• 3 medium sweet potatoes
• 1/2 cup lentils
• 2 parsnips
• 4 eggs
• 1 tin chopped tomatoes
• 20 prunes
• 15 green olives
• 1 tbsp. tomato concentrate
• 1 cinnamon stick
• 1 tsp. ground ginger
• 1 tsp. cumin
• 1 tsp. ground coriander
• 1 tsp. ras-el-hanout (optional)
• 1/2 tsp. harissa or chilli flakes
• sesame seeds
• peeled almonds
• flat parsley
• olive oil, salt, pepper

Method:

1. Sweat the chopped onions and garlic in olive oil. Add the sliced carrots and parsnips.
2. Dice the sweet potatoes, and sweat.
3. Pour in the tin of chopped tomato.
4. Add the lentils, prunes, olives, tomato concentrate and all the spices.
5. Bring to boil and simmer for 2.30 to 3 hours in a traditional tagine dish or cook in your pressure cooker.
6. Boil the eggs for 8-10 minutes, peel them and slice them in half.
7. Roast the sesame seeds and almonds in a dry pan, one a time, for a few minutes, stirring regularly. Remove when nice and golden.
8. Chop the parsley.
9. Dress your tagine with the eggs in a circle. Sprinkle a drizzle of olive oil, almonds, seeds and parsley.
10. Serve with couscous grains, quinoa or bulgur wheat.