This speedy ‘tagine’ falls somewhere in between a French ratatouille and a Moroccan tagine. It’s a wonderful recipe for using up any stray vegetables that you may find lurking at the bottom of your fridge.
Serves 4 
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2 tbsp olive oil
2 red onions, thinly sliced
2 tsp ras el hanout
3 garlic cloves, crushed
1 large fennel bulb, thinly sliced
2 medium courgettes, diced
1 red pepper, deseeded and sliced
9oz chopped fresh vine tomatoes
1 x 14oz tin chickpeas, drained and rinsed
7oz spring greens, finely shredded
handful of flat-leaf parsley, finely chopped
2 tbsp olive oil
2 red onions, thinly sliced
2 tsp ras el hanout
3 garlic cloves, crushed
1 large fennel bulb, thinly sliced
2 medium courgettes, diced
1 red pepper, deseeded and sliced
250g chopped fresh vine tomatoes
1 x 400g tin chickpeas, drained and rinsed
200g spring greens, finely shredded
handful of flat-leaf parsley, finely chopped
Casserole or deep sauté pan with lid
