Prepare the marinade by simply mixing all the ingredients in a medium bowl. Cover and set aside.

Add olive oil to the tagine and sweat the onions on medium heat with some salt and 1 tablespoon of water. If (like me) you have an induction stovetop, cook the onions in a pan instead.

Add chopped tomatoes and cook down for another couple of minutes.

Stir in around ⅓ of the marinade, mix well and cook for another 2-3 minutes. Then stir in the chickpeas too and the water/broth. If using a pan, transfer the mixture to the bottom of the tagine now, otherwise skip this step.

Place the broccoli florets and dried fruit (if using) in the middle of the dish, then start building a teepee-shaped dome with the vegetable wedges/sticks making sure to alternate them. Finish with some olives and preserved lemon wedges (if using).

Spoon the remaining marinade over the vegetables and put the top of the tagine on.

Simmer over medium-low heat for around 45-50 minutes (until all vegetables are fork tender), basting the vegetables with the juice collected at the bottom of the dish every 10 minutes. Alternatively bake in a 180°C-350°F preheated oven for 90 minutes (or until vegetables are cooked through). If cooking in the oven you won’t need to baste the vegetables with the juices.

Garnish with freshly coriander or parsley and serve over some couscous or with flat bread.