Trim the roots and top 3cm off the spring onions and finely slice them, white and green parts. Put the green parts to one side. Trim the dry tips off the fennel bulb, then pick off any soft fronds – set them to one side for later. Halve the fennel bulb and then slice into around 8 wedges.

Warm ½ tbsp oil in a large pan and add the white parts of the spring onion and the fennel wedges. Season with a small pinch of salt and pepper. Fry for 5 mins, stirring every so often, till the veg start to soften and brown.

While the veg fry, trim and coarsely grate the courgette. Scrub the potatoes and chop into chunks around 1-2cm across. Stir the courgette and potatoes into the pan and cook for another 5 mins, stirring often, till the veg start to soften.

While the veg fry, peel and grate the garlic and ginger. Drain the chickpeas.

Stir the garlic and ginger into the veg with 2 tsp ras al hanut and cook, stirring, for 2 mins. Tip in the chickpeas. Crumble in the stock cube. Pour in 450ml boiling water and swirl to mix. Pop a lid on the pan, bring back to the boil, then turn the heat down and simmer for 10 mins.

While the veg simmer, snap the woody ends off the asparagus (the spears will bend and snap in the right spot), then chop the spears into bite-sized pieces. Slice the spring greens off their woody cores and finely shred the leaves.

Check the tagine. The potatoes should be just tender when pressed with a fork. Stir the asparagus and spring greens into the tagine and simmer for 5 mins without the lid on (this helps keep the green veg green).

Taste the tagine and add a pinch more salt and pepper if you think it needs it. Ladle it into two warm bowls and serve topped with any reserved fennel fronds and the sliced onion tops.