Heat oil in a pan (low-medium heat), fry the shallots till golden, add garlic and ginger, cook a few minutes, then add spices and cook till fragrant.
Add the chopped tomatoes, salt and pepper, honey and lemon. Let the sauce reduce down for about 10 minutes.
Add all ingredients to the tagine and toss to combine. Pour the sauce over the top once it is ready, and if needed, ½ cup water – you want all ingredients coated with sauce but it doesn’t have to be swimming in it – the steam the tagine creates will cook without needing too much liquid.
Place lid over tagine and cook in an oven for 1 hour at 180˚C (356˚F).
Serve with almonds and fresh herbs over the top (coriander, mint), fluffy quinoa, coconut yoghurt, and a simple cucumber salad.
Do not be put off by the number of spices! If you want to keep it simple - cumin, cinnamon, salt and pepper. I'm a bit of a spice fiend, so the more the merrier :)