Tunisian Vegetable and Chickpea Tajine

100 g (½ cup) dried chickpeas, soaked overnight in cold water
Olive oil
1 onion, diced
1½ tsp. sweet paprika
1½ tsp. chilli powder
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. ground white pepper
2 carrots, cut into 3 cm chunks
8 small potatoes, peeled and cut in half
2 parsnips, cut into quarters
1 sweet potato, cut into 3 cm chunks
2 tbsp. lemon juice
500 ml (2 cups) vegetable stock
250 ml (1 cup) tomato sugo, salt
2 zucchini, cut into quarters
100 g baby spinach leaves
½ cup coriander leaves

Soaking time overnight
Put soaked chickpeas in a medium-sized saucepan, cover with water and bring to the boil over a medium heat. Reduce heat and cook until soft, about 30–40 minutes. Drain and set aside. Heat a large ovenproof casserole or saucepan over a medium–high heat. Add oil and onion and cook for 5–6 minutes, stirring often, until softened. Add spices, carrots, potatoes, parsnips and sweet potato. Cook for a further 3–4 minutes, stirring often. Add lemon juice, stock, tomato sugo and season with salt. Bring to the boil. Preheat oven to 180°C. Cover the tagine with a lid and cook in the preheated oven for 45 minutes. Check to see whether the vegetables are tender. Add zucchini and cooked chickpeas and cook for a further 10 minutes. Add spinach leaves and stir through until they wilt. Check seasoning.
Sprinkle with coriander leaves to serve.