Rhubarb - chickpea - sweet potato tagine

1. Soak the chickpeas for 12 hours and then cook them in a large pot of water for 1 hour.
2. Fry the red onions in a little oil in a wok.
3. Peel and chop all vegetables (including rhubarb).
4. Add them, the spices and the salt to the wok.
5. Add 300 ml of water and simmer for 25 minutes. The sweet potatoes and carrots should be soft but not too soft.
6. Add the cooked chickpeas, honey, cashew nuts and raisins and simmer for another 10 minutes.
7. Serve with couscous or millet.
8. Optional: decorate with fresh coriander.

Did you know? Rhubarb is often counted among the fruit species and is usually used in desserts. But in reality, rhubarb is also a delicious vegetable in savoury dishes.