Firstly, peel the onions and cut them into rings. Crush and mince the garlic cloves. Slice the carrots in half. Give the bell peppers a good wash, slice them in quarters, and discard the seeds.

Crush the spices using a pestle and mortar and combined them into a delicious mix. Dissolve the harissa paste into your vegetable stock.

Spread the onions as the base layer of the tagine. Add the olive oil as well. Spread the garlic it over the onion. Take the chickpeas, and add them as a pile to the center of the tagine.

Next, build the carrots and the bell pepper around the chickpeas. Chop the dried figs and almonds into bits, and toss them, together with the raisins, around the vegetables. Season well with the spices and salt. Lastly, add the vegetable stock, squeeze the juice of the orange, and finish everything by grating some orange zest.

Put the tagine on your stove, or alternatively in the oven at 180° Celsius (385° F) For 1-2 hours. Let it simmer slowly. You can check every now and then if there is enough liquid in the tagine. Add more vegetable stock if needed.