Wash, peel, and cut the carrots lengthwise
Wash the zucchini and eggplant as well and cut them into strips
Wash and finely chop the onion, spring onion, parsley, and coriander
Heat the oil in a pot, add the onion, garlic and salt and sauté briefly
Add the carrots and mix well so that the carrots come into contact with the onion and garlic
Cover the top and cook for about 3 minutes, until the carrots have absorbed the roasted aromas
Add the tomatoes and reduce the heat for about 5 minutes, until the tomatoes start to stick to the bottom of the pot
Add the zucchini and eggplant and mix well
Add pepper and some of the tagine spices afterwards and mix well again
Now add the chickpeas, the rest of the tagine spices, and the water
Stir well and simmer covered for about 5 minutes
Then add the crushed garlic cloves, the spring onions, the chopped parsley and coriander, the olives, and the juice of half a lemon
Mix everything well and simmer, covered, for another 2 minutes.
Season to taste and it's ready