Step 1

Add olive oil to a Dutch oven or heavy-bottomed saucepan over medium heat. Add the onions with half a teaspoon salt and saute until the onions are soft and begin to caramelize.

Step 2

Add crushed garlic to the pot and continue to saute for another minute.

Step 3

Stir in the carrots and saute for a couple of minutes, followed by the raisins.

Step 4

Add the crushed tomatoes to the pot and mix well, then stir in the chickpeas.

Step 5

Add ras el hanout, paprika and saffron to the pot and mix well. Stir in the cilantro and/or parsley.

Step 6

Add a cup of water and mix well. Bring to a boil over medium high heat, cover the tagine with a tight lid, lower heat, and let the tagine simmer for 30-45 minutes. Stir occasionally and add more water if needed. The tagine should be thick but if you want more sauce you can add more water or vegetable stock.

Step 7

Finally stir in the olives and mix well. Check salt and add more as needed. Turn off heat.