Summary

Ingredients

• 2 onion (s), red
• 3 clove (s) garlic
• 1 handful olives with stone as they have more flavor
• 1 handful apricot (s), dried
• 2 carrot (s)
• 175 g smoked tofu
• 2 sweet potato (s) or regular potatoes
• 1 tablespoon Ras el Hanout or Garam masala
• 1 teaspoon cumin powder
• some chili powder
• 0.25 liter ¼ vegetable stock
• 1 can chickpeas
• 2 tomato (s), fresh
• salt
• pepper
• 1 dash water
• some olive oil

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Instructions

1. Since I don`t have a tagine, I improvised one with a saucepan and a hat that was imitated from aluminum foil. That worked out great.
2. Peel the carrots and potatoes and cut into slices or large pieces
3. Heat the olive oil in the saucepan or tagine over medium heat. Peel the onions, cut in half, cut into slices and add to the saucepan. Squeeze the 3-4 cloves of garlic and stir. Mash the olives, remove the stone and add. Stir briefly. Roughly chop the apricots and add. Now add the Ras El Hanout, the cumin and chili powder and stir again. Roughly dice the venison tofu and add. Add the carrots and potatoes and then carefully pour in the vegetable stock. Add the chickpeas with the liquid. Roughly chop the tomatoes and add. And finally a drink of water. Then season with salt and pepper and put on the lid of the tagine or the aluminum hat.
4. After 30 minutes everything is done.
5. Serve hot. This goes well with couscous, rice or fresh bread.