Heat the olive oil in a large skillet over medium heat, then add the chopped onions and sprinkle with salt. Sauté for 2 minutes, then add the carrots, sweet potato, courgette, bell pepper and cauliflower. Sauté for a further 15 minutes, while stirring regularly.
Next, add your garlic, ginger and spices to the skillet and stir to evenly coat the veggies in the flavours. Add the agave nectar, then pour in the tomato passata and vegetable stock.
Cover and bring to a simmer. Cook for 10-15 minutes or until the carrots and cauliflower are soft. Stir in the chickpeas and remove from the heat after another 5 minutes.
Lastly, stir through the lemon juice and balsamic glaze, and serve alongside a dollop of dairy-free yogurt and fresh coriander or mint leaves.
Chef’s tip: drizzle a little extra glaze on top when serving - simply delicious! Fun fact: Tagine is traditionally served alongside a side salad!