3 Start tagine
Heat a drizzle of olive oil in a large pot over a medium heat. Add the garlic, ras el hanout and tomato paste. Stir for 2 min. Add the prunes, 1/1.5/2 tsp of the grated orange zest, 100/150/200 ml of orange juice, the chickpeas, chopped tomatoes, measured water and vegetable stock cube. Reduce the heat to low, cover and simmer for 10 min.