I love a good tagine but in the past have counted on meat juices to carry the other flavours into umami. My first attempt at making a wholly veggie tagine was a learning curve and the result was something delicious and wonderful. Moroccan flavours are spicy, zesty and fresh making this dish an absolute treat. Each mouthful brings together different flavour combinations and really surprised me. Using a tagine makes for moist and tasty grub which is slow cooked for maximum flavour. If you don't have a tagine you can use a casserole dish but I would shorten the cooking time by around 20 minutes.