Chickpea and carrot tagine

• 2 onions
• 1 bunch spring carrots
• 1 orange, unpeeled

Peel and chop the onions. Peel the spring carrots.

Cut the unpeeled orange into cubes.

Soften the onion and fennel seeds in olive oil over low heat in a tagine or flameproof casserole dish. Add the carrots and orange, pour in the vegetable stock and cook for 10 minutes.

Add the drained chickpeas and cook another 5 minutes. Season.