![](https://www.oxfamfairtrade.be/wp-content/uploads/toos-vergote-150x150.jpg)
Chef behind the recipe
Food photographer and stylist Toos Vergote cooks accessible vegan recipes.
![Maftoul tajine](https://www.oxfamfairtrade.be/wp-content/uploads/OMG-9-1C6A0692copyrightToosVergote_Lores-1007x1536.jpg)
Tajine Maftoul
A dish that conjures up summer on your plate despite the rain splashing outside? This Maftoul Tajine! Ideal for using up leftover vegetables too, feel free to freestyle.
![](https://www.oxfamfairtrade.be/wp-content/uploads/toos-vergote-150x150.jpg)
Chef behind the recipe
Food photographer and stylist Toos Vergote cooks accessible vegan recipes.
All ingredients
- carrots 4 stuks
- oignon 2 stuks
- fennel 1 stuk
- chickpeas * 250 g
- cherry tomatoes 200 g
- couscous * 250 g
- water 150 ml
- garlic 3 stuks
- Tomato passata * 100 ml
- Medjool dates * 4 stuks
- raisins * 1 el
- Ras el hanout 1 el
- Pumpkin seeds 3 el
- cashew nuts * 3 el
- olive oil * 1 el
- basil 20 blaadjes
- fresh mint 20 blaadjes
- fresh parsley 20 takjes
Let's get started
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.