Ingredients (serves 4)

• 4 medium carrots (400 g / approx. 2 ¾ cups sliced)
• 1 small can of chickpeas (about 240 g drained / 1 ½ cups)
• 100 g pearl onions (about ⅔ cup)
• 1 can crushed tomatoes (400 g / approx. 1 ½ cups)
• 200 g frozen leeks (about 1 ½ cups chopped)
• 8 pitted prunes (100 g / approx. ⅔ cup)
• 1 teaspoon honey
• 1 tablespoon olive oil
• A pinch of thyme and rosemary
• Salt and pepper to taste

Preparation :

• Wash and peel the vegetables. Slice the carrots and cut the leeks into chunks.
• In a large pot, sauté the pearl onions in olive oil. Add a pinch of salt and stir in the honey.
• Add the carrots and cook for about 10 minutes.
• Stir in the leeks, crushed tomatoes, and prunes. Season with salt, pepper, thyme, and rosemary. Let simmer for 15 minutes.
• Drain and rinse the chickpeas, then add them to the pot. Cook for another 5 minutes.

This dish is super flexible—just like in Morocco, you can swap in other veggies or use shortcuts like jarred onions or frozen carrots and leeks to speed things up.